A thick, warm soup on the table in 15 minutes! This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind. It tastes just like what you get at Chinese restaurants, is so fast to make and you don’t even need to chop a single thing. The wonders of a can of creamed corn. Watch the cooking video and see!
Sometimes, I get the very best recipes from the most unexpected sources. Like from a sassy lady in Tennessee USA, the wonderful Dorothy, all the way over on the other side of the world who I met through my blog and has provided me with some incredible recipes that readers can’t get enough of. Like her epic Easiest Ever MOIST Apple Cake and her 5 Ingredient No Bake Chocolate Peanut Butter Bars (my friends go nuts over these – excuse the pun).
We – well, she 🙂 – are working on an epic Thanksgiving menu that I’m so looking forward to sharing here on RecipeTin Eats!
As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking. Loves the eating part, not so much a fan of the cooking part. 🙂
I find it oddly amusing that the soup I make most frequently came from my friend who cooks the least. But it is befitting, I guess, because this Chinese Corn Soup is definitely the fastest soup I know how to make – hence why she knew it and hence why I make it so often!
I always have little bags of shredded cooked chicken in the freezer so I almost always throw that in, which is why I am sharing this Chinese Corn Soup with chicken in it it.
And actually, I usually go one step further than that and throw in some vegetables soo. I especially like adding leafy Chinese greens, like bok choy and Chinese broccoli, or even normal broccoli or broccolini. It fills it out and makes this a complete meal.
But for the sake of providing the true base recipe, I’ve kept this straight forward, with just chicken. But in reality, I’d have bits of carrot, chopped zucchini or other bits and bobs I find in my fridge!
If you watch the cooking video below the recipe, you will see how I make this without using a chopping board at all. Because sometimes – more often that you probably expect – it is just all too hard to even chop up greens.
I actually posted this recipe way back in June 2014, over 2 years ago when I just started this blog when it was pretty much just my mother reading it!! Patience has never been my greatest virtue, and I shared some of my very best recipes way back then.
2 1/2 years on, my photography and video skills have somewhat improved so I really wanted to reshare this. It was sad, thinking about this sitting in my archives with such terrible photos, with no one making it because it is SO good. So so good.
There are a handful of recipes in this big wide world that are so ridiculously simple and effortless to make, yet taste so good. It is my mission to find and share all of them with you.
This one ticks all the boxes. It truly tastes so incredible – read the feedback from people who have tried it already! – Nagi x
More quick and easy Chinese restaurant favourites
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Chop Suey (Chicken Stir Fry)
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Browse all Chinese restaurant recipes
More Asian Soups you’ll love
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Ham Bone Congee (Chinese Rice Soup)
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See all Asian Recipes
PS Very authentic sight below – me coddling a bowl of soup with my nail-polish-free Baby Hands in my daggy grey jumper. This is how this soup happens in my home.
MORE 15 MINUTE Asian MEALS
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Quick Asian Beef RAMEN Noodles – 15 minutes, made in one pot
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Asian Beef Bowls – reader fave!
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Chinese Chicken and Corn Soup with Egg Ribbons – this recipe
-
Pork Stir Fry with Green Beans – flavour packed!
WATCH HOW TO MAKE IT
Chinese Corn Soup cooking video – so you can truly see how easy this is to make, without using a knife!
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Chinese Chicken and Corn Soup
Ingredients
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (can omit)
- 1 tsp ginger , minced or finely chopped
- 1 garlic clove , minced or finely chopped
- 1 tsp cornflour / cornstarch , mixed with a splash of cold water
- 1 egg , whisked
- 1 cup shredded cooked chicken
- Salt and white pepper , to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
The way this dog carries on, one would think he is a poor tortured soul. Never mind that he gets to the beach almost every day (see end of video for evidence!), daily bone and is smothered with unconditional love. Humph.
Rose Puddy says
Shredded chicken in bags in the freezer! Who knew? Brilliant idea.
Nagi says
Always! It’s my “go to” when I want a quick hit of protein in a meal!! N xx
Gerlinde says
I just defrosted some chicken and will make this soup tomorrow night. Thanks!
Nagi says
Oooh! Love to know what you think Gerlinde! N x
Gerlinde says
It was delicious. I made the soup with my homemade chicken stock and my own cooked chicken. I added some small peas . Thank you for the recipe. I bookmarked it and will make it again.
Nagi says
Woo hoo! So glad you enjoyed it Gerlinde, thanks for letting me know! N x
Beth says
This was awesome timing! I’ve been on the hunt for rice wine for months, found some on Monday and then received your email! I made it tonight, and I was so hard pressed not to eat it all at once! I’ve been searching for a really good egg drop soup for years, but tonight my search is over! Hurray! Thanks Nagi!
Nagi says
Woo hoo! So glad you enjoyed it Beth!!!
Karen @ The Food Charlatan says
It’s so true Nagi, sometimes the best recipes come from where you least expect it! Love that. This soup looks amazing!!
Nagi says
I know!!! I’ve even found some gems in those freebie recipe magazines at the supermarket!
CK says
I shall take a leaf from your book re cooked chicken in the freezer (individual portions). As Madhur Jaffery said ‘it’s like having money in the bank.’
Dozer stealing a wheel of brie and having a feast at the bottom of the garden! It was forgivable if he invited his mates from social media to share the loot.
Nagi says
SO TRUE! Madhur Jaffery is brilliant. I have one of her Curry books. 🙂 And no he didn’t share!! He ate the ENTIRE thing in 2 bites, so quickly while I was running after him. It was SO FUNNY! Not really, but you know 🙂 And cleaning up his ? for the next few days was extra disgusting!
Debbie niskin says
Thanks for the videos. I’m starting to teach my granddaughter to cook real food. She lives in Israel so your videos will help her understand the written English. I live in Miami Beach. She says that she can always ask my how to cook on whatsapp.
Nagi says
Awww, I love that Debbie! Thank you for sharing my recipes with her 🙂 N x
Dawn @ Words Of Deliciousness says
The soup looks delicious. I love making soup when the weather gets cooler. I will put this one on my list to make. I also want to say that I thought your video was great!
Nagi says
Thanks so much Dawn! N x
Bam's Kitchen says
Love this recipe Nagi! I have had plenty of Chinese corn soup living in HK but yours rocks as you actually have added chicken and it is thick and rich. In HK, it is much thinner and not much body to the soup. I’m so glad you are sharing an old recipe from the archives as some of the oldies are the best. Wishing you a super week Nagi and to you too sweet little Dozer. Sharing of course
Nagi says
That is a massive compliment because the corn soup in Honkers is SO GOOD!!! I do like this thick though, makes it so filling! N xx
Kimberly says
I’ve had two cans of creamed corn in my pantry that I’ve forgotten what I was going to with, and then here came your recipe for Chinese Corn Soup! Oh, happy day! 🙂
Nagi says
I love having good timing! 🙂 N x
Hazel says
Ok – unlike a number of other cooking blogs I read – I make most of your receipes and love them. Time, cost, taste – all good. But I adore Dozer (and the “baby hands: are great! They get the job done). And he is such a good dog – he is not even looking at the bowl sitting right next to him.
Time to go – it is cool and working up to rainey here in Central California – and I hear my soup pan calling…
Nagi says
Ba ha ha – you crack me up Hazel!! He is actually a very cheeky dog. He once stole an entire wheel of brie from the coffee table and took off down the bottom of the garden. He was in serious trouble!! Is it still warm in Sunny Cal? 🙂 I was there only a few months ago!
Marcia says
I am not a great cook like you, Nagi, but I am becoming a good one because of your wonderful, and very simple recipes.
I am so favorably impressed with all of them that I forward so many to my friends and co-workers. They have all become fans of yours. I am a little frustrated, though, because it seems impossible to print out the recipes Would you be able to furnish some on advice on this matter? Thank you so much for helping to make my life more delicious!
Nagi says
Hi Marcia, I’m so glad you are enjoying my recipes and thank you for telling your friends! I’m sorry you are having troubles printing – do you mean when you hit the Print button on the recipe card? Or the button at the top of the post?
Oonagh says
I’ve been making my version (so similar to yours) for years, but with more stock in relation to creamed corn. For gluten free, check creamed corn says no gluten as corn is so easily cross contaminated by wheat. Plus buy reputable brand of creamed corn, some store brands are really wooys. I also add 4-8 oz of drained canned crab or cooked salad shrimp instead. Don’t have to do the egg drops if you have egg allergies, still a wonderful soup. And green of green onions (scallions, spring onions) is essential to finish, plus tiny drizzle of sesame oil. Great quick soup.
Nagi says
I love that you finish yours with sesame oil, I should add that as a suggestion! Thanks Oonagh!
kathleen says
this doesn’t look like any egg drop soup i’ve ever had – it looks waaaay better. I’m looking forward to trying this. Out here in So Cal it’s not quite soup weather yet (at least not consistently) but it looks like a winner. i love your blog – i’ve tried several of your recipes and they are always keepers. i also love your pics of dozer — we have a border collie and a retriever/border collie mix – they are so much fun. and yes, retrievers will always act like they are quite neglected – they can never get enough attention. gotta love ’em.
Nagi says
Awww, my first dog was a collie!! I bet your retriever / collie mix is gorgeous, what a mix!
Lyn says
Can’t wait to try…Love your simple and delicious recipes….BTW, made your leg of lamb recipe for my son’s birthday….YUMMY!
Nagi says
LYN! Can’t tell you how happy it makes me to hear that you made the lamb! ? Thank you so much for trying it! N xx
Susan says
This sounds like a really nice soup, one worth making even for one like me who is not really a soup eater.
Nagi says
Quite a compliment from a non soup-eater, ba ha ha! N x
sameera sheikh says
Hi Nagi, In the instruction No.1 you state to put broth water etc into pan. But you do not mention water and its amount
in the ingredients? Is this an error, or is it water OR broth/stock?
Thank you
Nagi says
Hi Sameera, thanks for picking that up! It is just broth. 🙂 Or you can use water with stock powder / bouillon cubes. N x
kim says
That recipe looks so good and yet so simple.
By the way, I love how you always add a comment at the end of Dozer. He’s just so adorable:)
Nagi says
Thanks Kim!! I figure it’s his way of earning his keep, hmm? 😉
Dorothy Dunton says
Hi Nagi! This is perfect cold weather comfort food and, like you, I always have the ingredients to make it on hand! Just proves that sometimes the simple things are the best! I am SO excited that we are going to have Thanksgiving ‘together”! Just remember what Gary said about the doorways! 😉
Nagi says
I told Gary that you might have to sleep in the garage soon cause that’s the only door your head will FIT through!!! 😉
Aarti says
I have made this soup couple of times and it turns out great every time. Even my 4 year old picky eater finished his bowl which says a lot! Only change I would make next time is to skip the ginger or add very little-I felt the taste of ginger was overwhelming.
I have become a constant visitor to your website and I especially love to read the little editorial that you write before every recipe. The recipes are easy and turn out delicious and I like the fact that you provide so many substitutions. Please keep posting
Nagi says
I definitely intend to! 🙂 So glad you enjoyed it! N x
Irene neumann says
I really thought that my chicken soup is the best. I tried your chicken corn soup today (while i am visiting my daughter in the UK) and i am so impressed. It tastes amazing! I did add a little dried chilli flakes for a kick?
I have to tell you that i had restaurants for most of my life (i am swiss and live in botswana/africa). My daughter introduced me to your receipes and cook books a few weeks ago and i became an instant fan. I check you out every day. Please keep on posting. What i really like is the simplicity of your receipes and the short cuts. Lots of love. A new fan
Nagi says
YAY! So glad you enjoyed it Irene, thanks for letting me know. And I’m so glad you are enjoying my recipes, honoured that a restauranteur is using my recipes! N x