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
-
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.
I love the simplicity of your recipes and letting ingredients shine without overdoing flavors. Thank you for your efforts.
So “measuring” isn’t my strongest suit and I may have been a fraction heavy handed on the garlic and ginger, but it was still great. I added a finely julienned carrot and just “poached” finely sliced chicken breast in the soup as I didn’t have any “already cooked chook”. And even taking all those liberties, this recipe rocked.
This was delicious! I haven’t made chicken and corn soup for years and I thought I’d try this recipe. It was filling and had great flavour. My family demolished it. Will make again!
I had some leftover roast chicken and didn’t know what to do with it. Then I found this recipe.. so quick, so easy! So delicious!! Definitely a win for this tired mummy. I served it with a generous helping of chicken and some crusty bread to make it into a meal. Next time I’ll add some greens as well.
Have always followed you nagi thank you for you recipes and tips
Another super easy and tasty recipe!! Made this for my grandchildren, they loved it 👌🏻
made this tonight. So easy to cook. I didn’t have any ginger or the Chinese wine, but it was still delicious will be making again with all the ingredients. I added a tin of corn kernels as well for a bit of crunch. Scrumptious.o
So easy and delicious, I’ve been craving this childhood favourite that I hadn’t had in years and your recipe tastes just like I remember it.
Feels like warm hug on a dreary winters day.
Thanks your sharing your delicious recipes.
This has become a real go-to for me. I make it regularly, and what I don’t scoff on the spot I freeze in single serves. To make things even easier – I borrowed from a more recent recipe of yours and checked the volume of the corn tin. Turns out it is just short of the 2 cups needed for the stock, so I added a can of water to the corn in the pot and made my cornflour slurry in the tin with about another 1/4 cup water, added everything else bar the egg and added that, getting those last bits of corn. Then the egg went in the can also to add at the end. So simple!
Hi Nagi, would love to make this fresh on our boat tomorrow, can I double it or should I make 2 batches? Looks delicious 😋
I currently have the flu so my energy level is absolutely zero – but this took pretty much zero energy to make, and was so lovely and comforting! Thanks Nagi!
The best and simplest recipe. My Husband and 9 yr old love. Never fail recipes as always.
I made this today and it was excellent. It was very satisfying. We live half an hour away from a supermarket and so have to often make do with substitutes from the pantry for items in a recipe. I had a tin of corn kernels which i mixed into the soup with a blender to substitute for the creamed corn. Not rocket science really but handy. Corn kernels can be turned into cream corn, but creamed corn cannot be turned into kernels hence i keep tinned corn kernels in the pantry. Many thanks Nagi. You are my go to person for any recipe i need. Yours always work and are always delicious. Never had a score less than 4.5/5. Most are 5/5.
I just made this on a cold winters day with some slight variations !
I sautéed some onion, celery and carrot with garlic. Then added the chicken stock plus an additional cup. I then blended with a stick blender and continued to follow the rest of the recipe. Only problem is I should have made a bigger batch so I had leftovers!! Absolutely delicious. Will be adding this to my list of go-to winter recipes!
Leftovers are the bomb!!! N x
Yum! Just made this and it was very much well received.
Lovely chicken and corn soup
I just made this on cold almost-winter day. It was absolutely devine! Just how I remember it.
Hi Nagi,
What store bought chicken stock would you recommend using?
Thanks in advance x
Use the best one you can afford Michelle – I use homemade as first choice, then Maggie Beer’s or one from the butcher, then I use Campbell’s low sodium from Coles or Woolies if I can’t get one of the others! N x
Truly delicious. We ate it over jasmine rice for a more filling meal. The flavours are spot on. Thanks Nagi x
Woo hoo!! That’s great Bron!! N x
Hello Nagi,
I gathered up the courage to try your Chinese Chicken and Corn soup recipe tonight. I followed the recipe almost to the letter, but had to substitute white Moscato wine as I didn’t have any Chinese cooking wine or Mirin. Will remedy that situation ASAP.
Absolutely stunning results… I have struggled with other cook’s & even other professional chef’s recipes so many times in the past, and none of them has given the perfect texture that your recipe and method did.
Yours has the perfect ratio of stock to creamed corn.
Drizzling in the egg has *never* worked for me to make nice ribbons before with other recipes I have tried.
I have a theory that it might be because your recipe says to add the cornflour when building the broth, not last, which other recipes I have tried all said to do.. Not so!
It was a Eureka moment!! 😁
All my other Chinese chicken & corn soup recipes are going to be deleted from the recipe collection on my computer, and yours will take pride of place.
Thank you tenfold. Your recipe has helped me enjoy the process of making Chinese Chicken and corn soup with egg once more!
Kindest regards, Ange.
🌹🌹💕