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.
OMG Nagi, this soup is fantastic. Initially a friend sent me a recipe for the soup but it looked a tad bland so of course I looked at your website and whammo, there’s a recipe packed with punch and flavour.
It’s absolutely delish and I had some leftover chicken, it was just so easy to make. I whacked a poached egg on top.
Thanks Nagi!
Worst soup I have ever tasted- Just kidding! Like all Nagis recipes it is well worked out, easy to follow and tastes superb!
I just made this soup from pantry staples and fresh vegetables. It’s fabulous! Why it’s taken me so long to try it is annoying. Thank you, Nagi.
Sooo good! Have tried so many recipes for this over the years. But this will now be our go to.
There are lots of recipees for chicken and corn soup… and this one is THE BEST! Right flavour, right consistency and so easy to make.
Delicious, I doubled the recipe.
I’m camping and used bbq chicken. I added 200gms of finally sliced brown mushrooms and now have enough for six serves.
This was so easy and so satisfying. Comfort at its finest. I have been sick and this was chicken soup plus plus.
this is a fabulous tasty chicken and corn soup recipe in fact the best I have tasted and yes I drizzled the top with sesame oil Yum!!!!!
Sorry Nagi, this is the one true comparison recipe that I prefer mine. More ingredients, but so much better than I have ever tasted in Chinese restaurants.
Fully admit I have not made yours our ingredients are different.
No soy for me. I use fish sauce, tin corn and tamari added to mine. Just recently discovered a method to elevate flavour when adding the fish sauce.
Would love you to try.
I have large family so soup is made for about 12 servings (with leftovers that I freeze for use when half the kids are not home, family of 7, 5 very active teens/young adults)
Easy and yum!
Loved this recipe although I increased everything. So easy yet so authentic and super tasty!
Will make again.
Swap out chicken for seafood extender, becomes – Chinese take-out ‘crabmeat’ n sweetcorn soup!
This is my cold-night-mid-week-too-late-home-from work-but-need-something-really-good-and-quick-for-dinner go-to! So, so easy and unbelievably tasty from so few ingredients. Always tend to have some shop bought roast chook in the fridge (along with some spring onions) and everything else in the pantry so it makes it an easy choice and it can be doubled for work lunch the next day. Love it! Thank you Nagi!!
Made this with your creamed corn recipe, as I only had canned corn at home. Worked perfectly! Will make another batch without the chicken as it tastes just as good without it.
Winner! Winner! Chicken and corn soup dinner! Nagi this most delightful for the false spring/second winter of Canberra. I used a microplane to grate the garlic and ginger, and did a drizzle of sesame oil once done. I don’t know why I have not made this sooner. Absolute deliciousness. Thank you for this recipe.
Made this without the chicken (I’m vego), and it was still awesome! and so easy
Thank you for such an amazing recipe. It’s sooooo good. My son adored it as he is a bit unwell and sweetcorn soup is the only thing his pallet desires right now.
I can’t wait to try this recipe!
When do you add vegetables if using and do you cook them down a little first or chop small enough to soften in the soup?
Thanks
I usually chop up some carrots really small and give them a quick 2 minute whizz in the microwave first 🙂
Great recipe I used the chicken stock to poach some thigh cutlets then made the soup with the stock. Easy and tasty.
Another great and quick recipe. Thanks.