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.
Simple recipe, but tasted too heavily of cooking wine. My kids wouldnt touch it. so disappointed.
Hi Anna, sorry you didn’t enjoy it – there’s only one tablespoon of Chinese wine and that definitely shouldn’t overpower the flavour. Did you follow the recipe exactly? N x
I did!
I think I cook 1-2 of your recipes a week and all have been fantastic.
I will halve the wine or omit next time.
Awesome and fast love this soup simple and delicious great served reallt hot on cold days or anytime
I’m so glad you love it Curt!
Hi – when do you add the broccolini and do you blanch it first ? Looks great !
Hi CK, I add it in and bring the soup to a boil for a few minutes to cook the broccolini – N x
Yet another delicious recipe.
Simple and so tasty with great flavours.
I poached a chicken breast in the stock and added a medium size can of corn kernels for texture. Your fantastic recipes are inspirational. Thank you so much.
Perfect Katrina!!
The Chinese Chicken and Corn Soup looks so good. Is it possible to substitute fresh or frozen corn for the creamed corn.
Love your recipes!
I use the corn kernels by grinding it a little to give that creamy texture
Hi Gwen, you really need creamed corn for this recipe – N x
Simply amazing my 12vie loves to make this.
We had to 4x times the recipe the second time we made this because my 16 year old couldn’t get enough, my boys say ur amazing Nagi thank you so much.
That’s so great to hear Kirsty!
Made this for dinner tonight and it tasted great. So quick and easy.
I’m so glad you loved it Susan!
Made this ripper last night, absolute WOW factor. I can’t believe how super duper easy it was to make.
Woah, that’s great to hear Barb!
This looks so good – I can’t wait to try it. Thank you! I’ve been searching for a simple but delicious chicken corn soup, and I think this hits the spot 🙂
Great to hear Claire!
Wow, wow & wow
My kids (15&14) really hadn’t had a soup before & loved it. We will definitely be having it again soon, so easy & simple to prepare & cook.
I was thinking of maybe adding some 2 minute noodles to the next batch.
I double all the ingredients & have plenty left to freezer
Yum, yum
Perfect Luke, I’m glad your family loved it!!
Absolutely love this soup recipe. Thanks for sharing.
Thanks so much Kerry!
This is so delicious! I made it without the egg (I’m allergic) and with Nagi’s suggestion of Asian greens and it has such complex, delicious flavour from so few ingredients. The little bit of cornflour was enough to make it rich but not so much to make it gluggy. I love chicken soup and this now has to be my favourite! This is my first time on recipe tin eats but it won’t be the last 😁
Thanks.I’ve been loving this combo for some time now! Not sure what made me think of it…other than my sheer obsession for chicken 🙂
😂 I’m so glad you love it!
Thanks for another simple, quick & delicious recipe 😃😃
You’re so welcome Vivienne!!
Hi Nagi,
Thanks for posting this! I’m Chinese and this reminds me of the soup my mom used to make me when I was young. But instead of chicken my mom would often throw in small pieces of ham cut into cubes. The saltiness of the ham went perfect with the sweetness of the corn (I would assume the soup was seasoned less to maintain the flavor balance). A variation I think worth trying at some point 🙂
It’s such an easy and tasty recipe. Armed with the video, I got my 9 year old to make it. He was very proud of his effort.
Now he can move out. LOL.
Sounds divine Melody, I’ll have to try it ❤️
Just made this for the second time in 8 days (so that’s *not* twice in the one week… 🙂 ).
My 15yo daughter has 2 late evenings with dance classes, so needs/wants something nutritious and light. Both times she’s said how yum it is just cooking — even before the eating! Both times her comment was “this is my new favourite soup”.
I made it cooking the drumsticks to make the stock as per the laksa (which was also yum).
Thank you again Nagi! 🙂
Neddy (the kelpie sheepdog) says hello Dozer. 🙂
Great Samantha!! I’m so glad you love it! Love to you and Neddy ❤️
And this morning I sent her off to school with a small no-knead cinnamon scroll. Still warm from the oven! (so no icing)
She texted me at recess (as a Gen Z does..lol!) to say it was “yum”! And could I put apple it in next time too.
I will try this and respond under the right recipe, but wanted to say “thanks again Legend Nagi, Mum of Dozer”!
(Neddy likes them too… 🙂 !)
xo
I love your recipes, I have made several all of them very good. My problem is trying to re ad the nutrition values and some of the instructions that are very
light in print as well as just trying to read the recipe. I must have all the cooking instructions and because of medical reasons all of the nutrition values. Thank you
Hi Georgie, thanks for the feedback – I’ll look into it. Are you able to adjust the colour on your screen to make it visible? – N x
Looking forward to trying this easy recipe. Can I make a suggestion? In your nutrition info, it’s difficult to read the nutrition values since the font color is grey. For those of us with poor vision, it would be better if the font color was in black. Please consider changing, thank you!
Select the print button at top right of recipe, then the values are shown in black.
Hi Sandi, thanks so much for the feedback – I’ll look into it!
Thank you, thank you so much for the best soup I have had in a long time. Such a soothing dinner for two retired NJ former sailboat cruisers. This would have been great on the boat. I finally found a new use for the bottle of Miren in my frig.
I’m so happy you loved it Karen! If you search “mirin” on my page you’ll get a stack of recipes to use it in. Enjoy!
Yum, am mad about chicken corn soup true. Overall LOVE, LOVE COLD VS COMFORT FOOD. WISH YOU COULD TALK TO NEIGHBOUR ‘CAUSE AM SHARING EVERY DAY SOUP AS FULL MEAL DURING WINTER. WITH HER. DAWNS FAVOURITE IS MUSHROOM SOUP WITH CHESNUTS, HIPS OF FRESH THYME(MY GARDEN ) SMOKE PAPRIKA , YUM. Ok, love when animals got better of us, you, me… My cat use to do that too. Thanks for tip about frozen chicken , never thought about it, good idea. Ciao.