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.
Another winner! I made this yesterday and it was a hit. Now that it’s cold here in the “Big Apple”, this will be a staple in my kitchen. Lighter than my usual corn chowder. To add a little bite and freshness, I added grated Kernels from a couple of fresh ears of corn and added a little more chicken stock. Delishhhhh! Thanks Nagy!
It’s finally cold over there?? Everyone I speak to keeps saying how WARM it still is! So glad you enjoyed it Delia! N x
This looks great. I made similar tonight with stock and poached chicken I had left over from the weekend and added some bacon because I didn’t have enough chicken. Yum. Will add sesame oil to my leftovers tomorrow. Love your blog. thank you
Oooh…bacon…. Mmmmmmm…. 🙂 N x
I’m so excited to try this! One question…Can you taste the wine or sherry in this? When I cook wine down in other recipes such as meat dishes, I enjoy the extra flavor and moisture it provides but can’t actually taste the wine. But I haven’t had the same experience in soup recipes and seems I can always taste the alcohol for some reason? I’m not a big fan of the taste of either wine or sherry so just curious. Thought I might substitute something else if you think the flavor is stronger than in other recipes.
Hi Kristin! Totally understand. Definitely cannot taste it, only a small amount is used and it boils out rapidly. 🙂 No one will ever guess there is cooking wine or sherry in this, but if you leave it out it is missing that little “something something” 🙂
Oh my goodness! My parents have been waiting impatiently all week for me to make this! Tonight was a complete success! My father had two helpings! I also made your Thai chili sauce and added a teaspoon to my soup, and my dad added a tablespoon!! It made the soup the perfect remedy for a cold! Both my mom and my dad said I could make this soup anytime I wanted and I sure plan too!!! Thank you thank you for posting this awesome recipe!
AWESOME! So happy to hear you and your parents enjoyed this Janna, and thanks for letting me know! N x PS Your parents raise you WELL!!
Hi Nagi,
May I ask that the chicken broth in Woolworth or chinese supermarket? the reason I ask because before I cooked using some one eles reciept not your good one, it turn out disaster. Please let me know
Hi Ai Tang! I usually just use the liquid chicken stock from Woolworths or Coles 🙂
Thank you, I ll cook this week, by the way your sweet and sour chicken was so great thank you
I made this super easy soup recipe a couple of days ago and it was so delicious. The green onions on top really make the flavor pop! There is only the two of us so I had a serving left over for lunch the next day. Per hubby’s suggestion, I added chopped marinated jalapenos along with the green onions as a topping. The jalapenos added a spiciness that blended fantastically with the sweetness of the soup. Great recipe that I will definitely make again!
I’m so glad you enjoyed it Linda, thank you for letting me know! N x PS LOVE the jalapeño addition
Your blog is my “go to”. I love the way you interact with everyone and how you describe things so people understand, no matter where in the world they live! So, thank you!
I made his this week, and it was truly delish. I did splash some sesame oil in it at the end. I put the Sriracha on the table, and my family could choose to add that if they wanted! So so good. Thank you!
Your message “made” my otherwise ordinary Friday night!! 🙂 I’m so glad you enjoyed this Tamara, thank you for letting me know!
Shredded chicken in bags in the freezer! Who knew? Brilliant idea.
Always! It’s my “go to” when I want a quick hit of protein in a meal!! N xx
I just defrosted some chicken and will make this soup tomorrow night. Thanks!
Oooh! Love to know what you think Gerlinde! N x
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.
Woo hoo! So glad you enjoyed it Gerlinde, thanks for letting me know! N x
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!
Woo hoo! So glad you enjoyed it Beth!!!
It’s so true Nagi, sometimes the best recipes come from where you least expect it! Love that. This soup looks amazing!!
I know!!! I’ve even found some gems in those freebie recipe magazines at the supermarket!
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.
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!
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.
Awww, I love that Debbie! Thank you for sharing my recipes with her 🙂 N x
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!
Thanks so much Dawn! N x
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
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
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! 🙂
I love having good timing! 🙂 N x
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…
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!
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!
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?
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.
I love that you finish yours with sesame oil, I should add that as a suggestion! Thanks Oonagh!
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.
Awww, my first dog was a collie!! I bet your retriever / collie mix is gorgeous, what a mix!