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.
Made this today and it’s divine. Thanks again Nagi.
I don’t eat flour or sugar so rather than using creamed corn and cornstarch, I pureed some frozen corn with water to create a thickener. It worked perfectly. I added some whole kernels as well for texture.
This is so good and quick to make. A really good recipe and easy enough that a child could do it but the flavor is so so good. Why go out when you can have this made in about 15 minutes
Great sounding recipe Nagi but can this be made without the egg?? Allergies!!! Keep up the great work-you’re a genius!!
I made this tonight for the family. One of my kids can’t have eggs so I just removed a portion for him before adding the egg. His was a little thinner and obviously missing the egg streaks, but seems to have otherwise worked.
Nagi! Amazing! Added a small corn of sweet corn, chopped spinach and extra ginger 👍
I’ve made this twice now and used my own chicken broth. It was divine and a family favourite! I made a batch for my friend and she said it was hands down the best soup she’s ever had. Can’t say I don’t agree 🙌🏽
Perfect comfort soup, I have now moved past making it to use leftover roast chook, to buying supermarket chicken specifically to make it. For extra gloopy goodness I throw in a couple of handfuls of pre-soaked fish maw. The best, thank you Nagi!
That was absolutely delicious 😋
Thankyou for an amazing recipe.
I added some vermicelli noodles.and a dash of sesame oil and nom nom nom
Absolutely delicious
I made it with some leftover bachelor’s handbag roast chciken and it was better than the roast chciken was last night. Plus I have some to eat for lunch tomorrow. Perfection 😘
Exactly identical as you order in a restaurant! So delicious so tasty the best 🌸
Absolutely yummy & so easy. Much more flavour than my old Chicken & Corn Recipe and dead easy. Himself said it was a winner 🙂
I love this soup,it’s so easy,always have leftover bbq chicken and make this.
There’s never any left
So delicious, a lovely comforting soup on a cold day. Even better than a restaurant!
This is, by far, once of the BEST soups I have ever made. Its a great way to use up the leftover meat on a roast chicken, and a lot of the ingredients you buy once and will have around forever (soy sauce, chinese cooking wine) so can make it whenever you have leftover chicken! I like to make a batch and freeze it, and then grab it out for a work lunch
I’ve had a faithful chicken and corn soup recipe that I have been making for nearly 30 years. OMG this recipe takes it to another level. Absolutely delicious, this will be my new go to recipe.
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!
Thank you! This tastes just like my mum used to make. So simple.
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.