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.
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.
🌹🌹💕
Bloody good Nagi! portions just right…
OMG Nagi, made this tonight an absolute hit with all my family, I lightly toasted a bread rolls to go with it, made it a hearty meal. thank you 🙂
This is my go to cold food and I hate having to order Chinese just to get the soup. So much better than my local takeaway. It’s great to control the salt content.
Currently working through the Asian Takeaway recipes, you’re saving us a fortune!!
Made it for dinner last night, had everything I needed in the pantry, so easy and soooo delicious 🤤
Just made this without egg and it was delicious. Thank you. I’m not a big egg fan though but wondering how much better it might be with the egg. Is the egg critical Nagi?
My partner LOVES this soup and he is a guy who only eats to survive! He doesn’t even have a dish he would call his fave, so this I would say must be it!
I on the other hand LOVE food and cooking… if you ask us… the Egg is critical and in fact I put in 2 just for him!
Thanks Nikita!
Thanks Nikita!
You could always try an eggless version by substituting half a tube (125g) of silken tofu. I like topping my soup with fried shallots and fresh spring onion!
Thank you Lucy!
Nagi, I’ve made this soup and the whole family loves it! But I’m wondering if it is possible to make it with fresh corn that has been cut off the cob? If so, any tips?
I try fresh corn but I did in different ways of cooking I salute the corn with minced chicken together with onion then I add fresh water then stir until boil the add the seasoning together with the cornstarch and egg.. very yummy 5he kids will love it..
Nagi could this be made then left on low in the slow cooker? 😘🐕 You need your own cooking showx
Awesome recipe, it was a hit with my hubby and I! We ate 4 servings between us.
I make this a lot, guests always rave about how beautiful it is. I often make your Thai chicken meatballs to go with a red curry sauce so I use some of the chicken mince in the soup. Makes a lovely meal that is so warming and comforting during our very cold winters.
OMG… just made this bowl of pure comfort on a cold, wet, bleak lockdown Sydney day. It was devine! Coddled just like you in my own daggy grey fleecy.
Perfect for todays weather Amanda, stay safe!! N x
This was amazing and such comfort food. I didn’t have any creamed corn, so just blended a bagful of fresh sweetcorn kernels that I had in my freezer, and that worked very well. Thanks for the recipe!
Loved making this on a cold and very wet night here in Western Australia!
I wonder if you have a good recipe for Chinese Lemon Chicken? I’ve lost the one Inused to make years ago.
Thank you.
One to add to my list Carol, I have it somewhere but need to get it on the site! N x
Many thanks Nagi! Will look out for it.🐥
Fab. Am hooked on all your recipes.
I’ve made this recipe probably close to 20 times since I found it! I’ve done as is, doubles, tripled and quadrupled it before, depending on how many people I’m cooking for or how much leftovers I want. Exactly as is. It’s amazing!! Love love love
I’m so glad you love it Rai! That’s awesome to hear! N x
Best ever! Better than my local! Picked up cold on the weekend:( It’s working it’s magic! You are my go to recipe QUEEN!
Hi Nagi! I’ve just made this today for my mother in law as she is down with a cold. It was fantastic! Went down an absolute treat! I used your poached chicken recipe for the chicken portion of this and I poached it with ginger and garlic. I then used the poaching liquid to make my stock and it was divine.
I love, and frequently use, many of your recipes.
Thank you!
Hi Nagi, this was delicious. Love your recipes! Can you do a post of all your gluten free recipe or which recipes can be done gluten free. 😋
Loved this recipe. So easy to make and very tasty.
Thank you Nagi for this recipe. It has become such a cozy comfort food for us.
Cheers from Denmark!
Hi Helle! I’m also living in Denmark – I’m curious about where to find the creamed corn?
I would love to try this recipe!
/Michelle
Creamed corn is simply corn that’s been processed in a food processor or blender there’s no cream or milk in it. Just put it in a small food processor. That’s what I did. I can buy creamed corn here but it has sugar added to it which I don’t like so I just buy the tin of whole corn and used my small cheap food processor and it works fine.
Hi Michelle, I can’t find creamed corn so make a great substitute by whizzing half the corn in a blender and use that along with the rest of the whole corn