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.
Can’t wait to try…Love your simple and delicious recipes….BTW, made your leg of lamb recipe for my son’s birthday….YUMMY!
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
This sounds like a really nice soup, one worth making even for one like me who is not really a soup eater.
Quite a compliment from a non soup-eater, ba ha ha! N x
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
Hi Sameera, thanks for picking that up! It is just broth. 🙂 Or you can use water with stock powder / bouillon cubes. N x
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:)
Thanks Kim!! I figure it’s his way of earning his keep, hmm? 😉
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! 😉
I told Gary that you might have to sleep in the garage soon cause that’s the only door your head will FIT through!!! 😉
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
I definitely intend to! 🙂 So glad you enjoyed it! N x
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
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
Can you make this recipe in bulk and freeze?
Hi Carol, this freezes pretty well actually! Soups thickened with cornstarch tend to reheat a bit watery compared to when made fresh but because this is also thickened with the corn and egg, it reheats well. 🙂
I’ve been following you for quite some time, and just wanted to pop in. This soup is the first recipe I made from the “home made stir fry” series. My three teenaged boys and partner loved it. I have a jar of the sauce ready for the hokkien beef, the chicken chow mien ……. Congratulations and thanks ❤️
Hi Dorothy! I’m SO GLAD you enjoyed this!!! Thank you very much for letting me know!! <3 N x
Omg Nagi, you’ve certainly done it again!
Just slurped our way through a delicious meal of your Chinese Chicken & Corn Soup.
Melbourne winter, (btw the coldest in 20 years) called for nothing less than a LARGE serve of your soup. So comforting, so tasty, what more can I say. I poached the chicken as per your recommendation – and I doubled the recipe coz I just knew we’d all want a second helping.
My boys think you’re the best – including me x
It’s FREEZING IN SYDNEY TOO!! We are totally in sync, I made a big pot of this on the weekend, bottled them up in passata jars and doled them out to friends. I’m obsessed with this soup! It’s my pantry soup – because even without chicken it’s really filling and I always have everything I need to make this!
PS You’re totally embarrassing me but I’m also totally chuffed. 🙂 Thank you for your lovely message!