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.
This was absolutely DEEEEELISH then i added some of my trini hot sauce! Divine for a fall day here in Canada. Thanks for this recipe
It’s so great to hear you enjoyed this Sabina! Thanks for leaving a review 🙂 N x
This is my new go to site for recipes, this was the first time I made chicken and sweet corn soup. I can never bring myself to order it at a restaraunt again!! I added a lot more spring onion, and I didn’t have cooking wine. It was so delicious, thank you for sharing so many amazing dishes. Even my partner, who is not the biggest soup fan said he would order soup more if it tasted like that, success!
Thank you for the review Jennifer, it’s so terrific to hear you enjoyed this! N xx
BEST chicken sweet corn soup ever! And so quick & simple to make. Made this today as we have all been nursing a cold and it is exactly what we needed. So much flavour and feels so nourishing! I added broccoli at the start (for more veggies) and sesame oil to finish and it’s so tasty! Thank you for the recipe!! It’s definitely a keeper!
Pleased to hear you enjoyed it Lydia, thanks for letting me know! N xx
I made this for dinner tonight and Oh Boy!!!!…Yumm- Oh with a capital YUM!!! I can predict it will appear regularly at my table – quick and easy but so much flavour. love your blog Nagi – ThankYou for posting !!
I’m so pleased to hear that Kate! Thank you for letting me know! N xx
One of our favorite soups when dining out. Thank you for this great recipe.
You’re most welcome Jaci!
Hello Nagi, I made this soup last night as well as some pot sticker dumplings, I was inspired by Chinese week on ‘The Chefs Line’ (SBS) have you been watching it?
My partner gave me his usual response when I asked him how the soup was, “good”. I have learnt now to ask him to rate things out of 10 so I know if a recipe is a keeper or not, he gave your soup a 9 – so will be making it regularly in the coming months.
I love the flavour of this soup, especially the warmth from the ginger. I was worried a whole can of creamed corn would make it too sweet, but it didn’t. It is also healthy which is a big plus for us. Thanks for another great recipe. Heidi
YES I’ve been watching it!!! So glad you both enjoyed this Heidi!
Hi, I tried this yesterday and i finally found the corn soup i was looking for! this is a keeper. Thanks so much for sharing. excited to try out your pork chop too!
I’m so pleased to hear you enjoyed it Sabine! Thank you very much for your message – N xx
I needed a gluten free, dairy free soup for the inlaws and this came up beautifully. I just subbed Tamari for the soy sauce and this did indeed taste exactly as in Chinese restaurants! I doubled the recipe so I could get four meals out of it, and cheated and used a bought chicken to speed things up. It didn’t need any extra salt for our tastes and the recipients loved it. Your blog has been a lifesaver this weekend Nagi!
You made THIS TOO!!!!!
Yes – all in one day! It certainly wasn’t planned, but my mother in law was unexpectedly in and then out of hospital so needed meals. And what I love so much about your blog is that I don’t need to worry if the recipes will work or be up to scratch as far as flavour goes – I KNOW they will be bang on! And I was very grateful to have your recipes as a resource this weekend Nagi – thank you!
I’m sorry to hear that Beck, I hope she is ok. ❤️
Hi Nagi, will this recipe still turn out okay if I used canned kernel corns instead of creamed corn? It’s all I have in my pantry right now.
Hi Janis! Sorry to say creamed corn is quite key, it’s part of the broth 🙂
This was so good….of course I would find this recipe during spring time In Tampa….aka..HOT…..but I didn’t care, it sounded so good, I was stumped on what to make for dinner and I just happened to have some leftover chicken and the other ingredients in my pantry…how lucky am I! Anyways, 6 year old approved so I’m a happy camper
Hot ALREADY over there????
Hello, can I use ground ginger or ginger paste if I don’t have fresh ginger? Also can I use a can of corn kernels instead of creamed corn?
Yes to ginger paste but no to kernels 🙂 Creamed corn is part of the soup flavour and thickener!
Hello, can I use ground ginger or ginger paste if I do not have fresh ginger? Also can I use canned corn kernels instead of creamed corn? Thank you
i have a teenager at home sick with a sore throat and head cold … although it is warm and muggy in sunny and stormy Queensland at the moment …. my daughter requested chicken and corn soup and i couldn’t find my usual recipe so i went online and stubbled across yours … i am loving your recipe and especially loving the added sesame oil … yummy
I hope your daughter is feeling better Teresa! This is a great flu-fighter 🙂 N x
Hi Nagi, It’s too hot here in tassy to eat soup at the moment but I just had to try this one. Oh it was so easy and sooooo! tasty . It was restaurant quality. I do have a chinese recipe of this one but this one is so much easier. Once I master some of your recipes I am going to throw a big dinner party. Compliments to Nagi. Can’t wait to show off your recipes.
You mean it’s the 3 days of the year when it’s actually WARM in Tassie?? 😉 I’m glad you enjoyed this Wendy, it’s definitely one of my favourite back-pocket recipes!
5 stars. This is now my go-to for chicken corn soup. I velveted fresh chicken breast with bi carb because I didn’t want it to dry out, and I reduced the amount of ginger, and doubled the light Soy. My weakness seems to be that I don’t *ever* follow a recipe exactly. I also added extra corn flour as my family does like a very thick soup. Thanks Nagi!
Hey, that’s not a weakness!!! I’m EXACTLY the same!! 🙂 So glad this recipe is a useful guide for you Tamarra – te he he! PS Errr – why are you making soup in this stinking hot SUMMER????
Because it was requested!! I know, Summer is not soup weather but, my kids like soup! Everyone loved it, and my husband was very complimentary. I joked and said, ‘hmm, better than Mr Wongs?’ And he said ‘Yes!’ High five Nagi!
NO WAY!!!!! Not better than MR WONG’S!!!!!! Surely not!!!! 😉 PS Seriously shaking my head… soup in summer …. you and your kids are as weird as me! I’ll have stews and curries happily in summer! N xx
Pinned this, looking forward to trying it!
Hope you do Caroline, it really is SO DELISH! 🙂
Will this soup freeze well? I wanted to make ahead of time for a party I am having in a couple of weeks.
Thanks
Hi Claire! The soup freezes great, but leave out the cornstarch slurry and add that in when reheating. 🙂 This is because things thickened with cornstarch tend to be a bit watery once frozen. N x
We made this last night! Easy and delicious, just like you said. 🙂 I’ve had it saved for a few months and it finally is going to get cold here, so it was time!
Oh wow! Thanks for trying my recipe Hillary, so glad you enjoyed it! Happy New Year to you! N xx
Hi Nagi, I found easy and good recipe from your blog ,thanks so much, can I have thai fodd recipe more ?because my Daugther in law from is Thailand and she is giving birth soon, any special recipe for thai during comfinement ? Hope to hear you soon. Cheer :)Merry Christmas and happy new year 🙂
Hi Christine! I have a handful of Thai recipes on my site, it is one of my favourite Asian cuisines! Here you go: https://discountspot.info/?s=thai
Finally got to try this — it was as yummy as i expected it to be…. and sooo very easy. This is definitely a keeper for busy weeknight when i really don’t feel like cooking. I actually poached the chicken in the broth, corn, soy sauce mixture before i added the corn starch. cut the chicken into about 3 pieces per breast, poached them, then took them out to shred them once cooked. i served it with a Fumi salad (cabbage, ramen noodles, almonds, sesame seeds, etc. with a rice vinegar based dressing).
Thanks Kathleen! I’m so glad to hear you enjoyed it, thank you for letting me know! N xx