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.
This is a seriously great recipe that my whole family (including two little kids) enjoyed! I didn’t have any creamed corn at the time so just used a can of corn and it still tasted great.
This is the 2nd time I’ve made this recipe and it is so easy and delicious! Such a good Sunday night dinner ☺️ This time I added some noodles to bulk it up a bit and some bok choy and broccolini. I would definitely NOT leave out the garlic and ginger, the flavour is great and my kids like to add Sriracha too! Thanks Nagi!
Hi Nagi, just checking that I can leave out the Chinese Cooking wine?
Hi Nat, yes you can use a sub or just omit it 🙂 N x
Hi Nagi, I really want to make this but can’t find creamed corn. Is there some kind of substitute I could use (or some way to make creamed corn that would be suitable for this recipe?). Many thanks!
Creamed corn is simply corn that’s been blitzed in a food processor 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 worked
Cool! Thx Mandy, I will try this next time 🙂
Hi,
I have this same problem. But if you have the time, what worked for me was making a very thick bechamel with half cream and half milk, a little garlic and paprika added as the roux darkens, then adding canned corn. I think fresh and frozen corn will work too.
Made the soup last weekend and the son has requested it again for today. Tomorrow is going to be your meatloaf. I have started a “Nagi Notebook” for your recipes. Have loved all that I have tried. I don’t always have all the ingredients, and they still taste great. Thank you for all your work in your quest for home cooked meals.
This was so simple and delicious. Just finished my 2nd helping. Followed the recipe exactly and added a small spoon of chili garlic sauce to my bowl.
Will be adding to my (long) list of tried and true Nagi recipes. I made your drunken noodles last night haha
Excellent!! Great instructions and very easy to make. This is one of my very favourite soups and this recipe does not disappoint. Quick, easy and so yummy! Thank you!!
I did this but also recommend to leave out the ginger/ garlic
You can leave it out if you prefer Mark but it gives great flavour – definitely something to add for those that want the real deal 😉 N x
It is indeed easy and delicious. Though I’d lay off fresh garlic and ginger if kids are involved. It’s too tangy on their taste buds.
fantastic, thank you Nagi – was amazing!
Love this recipe!! The only changes I make is to skip the Chinese wine and use 3 tsp of corn flour to make it a lot thicker
I adore this! I can’t get creamed corn where I live, so I blitzed 250g of frozen corn in a blender with 100g of milk, then proceeded with the recipe as written. So good, and so easy! Thanks as always, Nagi!
Perfect Morgan – I’m so happy you enjoyed it! N x
absolutely beautiful best chicken corn soup i have had
That’s great to hear Wayne!! N x
Hi Anna I love this and want to know if I can also freeze this.
Hi Nagi, I was wondering if I can substitute stock with water?
Hi Anna, no you really need stock for flavour here! N x
Delish!!!
Love your recipes! We have a Nagi fan club at work and we always snapchat our pictures to each other when we cook a “Nagi” recipe. The crispy honey chicken was perfect last week! My teenage boys couldn’t get enough!
This is the BEST Christine!!! 😂
Loved this soup have made it 5 times in last couple of weeks. Have sent it to my boys to make since I can’t make it for them at the moment
Loved it! Haven’t written a comment yet, but I use your recipes at least once a week.
This one was quick easy and delicious. Perfect weekend lunch😀👍
That’s great to hear Heidi!! Thanks so much! N x
Loved it. I am a big fan of all ur recipes just wandering if u have a cook book available
This was my first recipe tin eats recipe! It is delicious and gives me a way to make a quick dinner without feeling bad! I usually pick up half a roast chook on my way home and throw in my residual veges!
Only e-books at the moment Tina, I do have a cookbook on the cards for next year though 🙂 N x
Hi Nagi, just wondering if you have a book yet?
Cindy