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
Chop Suey (Chicken Stir Fry)
Browse all Chinese restaurant recipes
More Asian Soups you’ll love
Ham Bone Congee (Chinese Rice Soup)
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
- Quick Asian Beef RAMEN Noodles – 15 minutes, made in one pot
- Asian Beef Bowls – reader fave!
- Chinese Chicken and Corn Soup with Egg Ribbons – this recipe
- Pork Stir Fry with Green Beans – flavour packed!
- Egg Fried Rice
- See 15 Minute Recipes
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.
Best yet, quick, inexpensive, kids love it and you can control the salt content. I cook every night, am retired and wife still works. She needs a good meal. Your wonderful!!!!
This recipe brings back so many memories. I took Chinese cooking classes some 30+ years ago, and this is one of the recipes that our Chinese teacher shared from her home favourites. We used a fresh (raw) chicken breast chopped it until it resembled a paste then added the cornstarch and chopped again then she taught us a shortcut by putting the chicken into the empty cream corn can and pouring the boiling water over it which of course instantly cooked the chicken. This was added to the rest of the ingredients in the pan. It was relish. Thanks for sharing your recipe.
Happy New Year from the west coast of Canada. Oh pls. give a pat and hug to Dozer..
I love that food conjures up all sorts of memories!
Hi Nagi, just came across this recipe this morning. This will help solve my problem of using leftover turkey. Hence “Chinese Turkey and Corn Soup”! I’m sure it will be just as tasty! Also, you will have to let me know the next time you are in Vancouver so that we can try and find the restaurant that inspired you to create this recipe so many years ago. I grew up in Vancouver so I know so many more delicious restaurants that we could try!!!
Turkey would be great in this recipe! ❤️
Now, that’s a simple and great recipe. Who says great flavors have to be complicated.
I’m continuing my quest for the perfect Chinese cream corn chicken soup. (well for me, anyway)
40 years ago, in Vancouver’s China town, this soup drove me pleasantly nuts.
All the great flavors and textures were right but when I took a breath after each lovely spoonful, there was this new flavor of fresh, hot buttered popcorn, that rolled over my tongue.
What an experience.
I’m still looking and experimenting.
Hi Bob, Sounds divine!! I hope this recipe comes close!
It’s a simple recipe and quick recipe and i just love how it turned out. I added double the quantity of protein and viola!
Thanks for sharing Nagi 👍
Awesome!!! Glad you enjoyed this Mina! N x ❤️
Another tasty, no fuss recipe. My first attempt a bit salty, my fault for not being careful with the type of stock I used.
What I wanted to add was that we cannot find creamed corn in Switzerland, or in neighboring France. The fix is to take 2 cans of corn, puree 1 undrained then mix with the other can in a bowl.
Thanks again for all your recipes that work so well.
This soup was a big hit with the parents at Young Parents Group today. I made a double batch but really, should have made a triple. I fed all the staff and the visitors and they were all like hungry zombies gathered around the kitchen hoping for seconds.
This recipe is so easy to follow, takes barely any time and every young parent took a copy of the recipe, keen to go home and try it for themselves…. BINGO, that exactly what we hope for!!
I didn’t have any cooking wine so I didn’t use and to my horror, had no garlic, so I added garlic salt! Worked a treat. I toasted some turkish bread and served as a topper to the soup cup.
For the small amount of effort required, this soup is AMAZING!!!
I made this today for lunch, big hit with my family.
Thanks Nagi for another great recipe.
Loved the video and Dozer is just gorgeous!
Forgot my 5 star rating! Lol.
I made this today for lunch, big hit with my family.
Thanks Nagi for another great recipe.
Loved the video and Dozer is just gorgeous!
I just made this recipe like in 15 minutes! It’s so good!!! Even better than the ones from the chines restaurants! Again , Nagi, you rock!!!!
LOVE this recipe! So easy to throw together after a long workday and SO tasty. Agree with previous commenter – sesame oil should be required 🙂
I love this recipe too!! I make it so often during winter 🙂 N x
Just made this, as was too lazy to go to shops. It took ten mins from start to finish, 2 mins to eat…. time for seconds. It was DELICIOUS. Thanks for dinner😊
That’s terrific! So pleased you enjoyed this Lynne – N x
Hi Nagi.
My daughter’s have requested chicken and sweet corn soup for dinner. I made it for them and the recipe was from SFI using a sauce kept in the fridge. It also had two tins of creamed corn. My copy of SFI is in storage – long story. Are you able to post the original recipe, as this is not it and my girls will notice the difference ? Many thanks Jenny
PS thank you for all your tasty recipes. I have made heaps of them. Some are on regular repeat. ” is this a Nagi recipe?” Is said regularly around our dinner table !
Aww, I feel so flattered to hear that!! I do have the recipe somewhere but not on me right now, it’s archived back at home. If I forget to send it to you, can you message me again to remind me? 🙂 On here is best, it’s where I am most diligent answering reader messages! N xx
I always make this for my parents when it’s cold outside! We absolutely love it!
FANTASTIC to hear Shell!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Hi Nagi
It’s cold in Melbourne today so I’m going to make this for dinner tonight!
How would you recommend cooking the chicken before I shred it so it doesn’t go dry and chewy?
Also wanted to say that I LOVE your site – I’m on here most days finding yummy things for dinner 🙂 (currently eating your left over Mongolian beef for lunch)
May also get a little too excited to see new pictures of Dozer every week 😛
Just discovered your website. Made the soup and now can’t wait to try others. Sick with a cold so warm soup is perfect. Thank you.
LOVE hearing that Jill!!! So glad you enjoyed it! N x
This recipe is amazing!! I made it about a week ago and loved it so much I’m making it again (doubling it) tonight! I highly recommend adding the sesame oil at the end as suggested by the notes section! The sesame oil should definitely be part of the ingredients list. So easy to make and extremely delicious!! Thank you for sharing.
That’s so great to hear Marta! Thank you for taking the time to let me know! N x
Saw this recipe and had to try it. Soooooo glad I did. Made it with leftover rotisserie chicken and wife loved it. Will be making again soon and with other veggies this time. Thank you for a great recipe
Soo delicious. I like chinese chicken corn soup. A very good recipe I really like this food. How to make it was relatively easy.
That’s great to hear Robert, thanks for sharing your feedback! N x ❤️
Yup, its’ official. You’re a genius. This tastes amazing!! Just made it since the hubs has a cold, and I wanted to give him soup. I just added another half teaspoon of cornstarch since I knew he’d like it thicker, but oh goodness!
He hasn’t tried it yet, but I’m going to give this to him with crusty bread, and I know he’ll fall in love. Thank you! =)
Aww you flatter me! So glad you like it Saleha! N xx