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
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Chop Suey (Chicken Stir Fry)
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Browse all Chinese restaurant recipes
More Asian Soups you’ll love
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Ham Bone Congee (Chinese Rice Soup)
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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
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Quick Asian Beef RAMEN Noodles – 15 minutes, made in one pot
-
Asian Beef Bowls – reader fave!
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Chinese Chicken and Corn Soup with Egg Ribbons – this recipe
-
Pork Stir Fry with Green Beans – flavour packed!
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.
Thanks Nagi! My older daughter loves this soup from our local take-out restaurant. We all have colds right now so I’ll will be making this for dinner to clear our sinuses and warm our bellies!
My husband and I eat this at least once a month! We also add a dash of sweet chilli sauce, and sometimes bok choy if we have it on hand.
Absolutely delicious, perfect for a weekday meal when you need something quick. Has all the flavours of a soup that’s been stewing for hours.
Do you have a recipe for creamed corn? I can’t find it anywhere near me and the online price is ridiculous.
I used a can of regular sweet corn and then used the stick mixer on it with some of the chicken broth. Works a treat.
Absolutely beautiful, especially with a bit of sesame oil to serve! I’m glad I tried this last week cause now I sick with covid and it’s the best medicine. With a bit of extra garlic.
Made this tonight as not feeling the best. I poached the chicken earlier today as per your Poached Chicken recipe. This was so easy to make and very tasty. Really enjoyed the hint of the ginger coming through the dish. Will make again.
I have made this soup several times and loved it. This time, instead of drizzling with sesame oil, I garnished with chilli crisp. It was amazing!
So easy to make! I was out of the kitchen in 10 mins! I diced up chicken thigh as I didn’t have cooked chicken and boiled it in. Yummy!
I love this recipe. I’ve made it numerous times and always turns out perfect.
Such a quick recipe and it’s delicious every single time!!
I just moved house and misplaced my cornflour. I’ve heard arrowroot powder is a fairly decent substitute but I don’t know how much to add. Is it the same amount? I’m already 9/10th into the recipe please help
This was magic. I swapped out the chicken for a handful of frozen prawns and some frozen prawn dumplings.
Thank you Nagi!
This soup tastes even better than our local Chinese, and it’s so quick and easy. It’s a firm favourite with our family on Soup Sunday, especially with the dash of sesame oil. Yum!
Love this tasty soup! So quick and easy!!
I had 2x corn cobs which I cooked in the soup for 10mins and then sliced off the corn into the
Soup and added Nagi’s poached shredded chicken!
Way way better than the Chinese restaurant! Love the subtle kick of ginger, so nourishing
Love this soup! So quick and easy. Made it with leftovers from a roast chook. Added an extra tin of corn kernels because I like whole corn in my soup.
Absolutely delicious!! Thanks Nagi
So easy. So quick. Sooooo delicious
Espectacular! You are a goddess Nagi! Thanks for your recipes!
My son loved it!
Got your Dinner recipe book for Christmas, made the meatloaf, OMG, super delicious. Making your chicken/corn soup tonight. Xx