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.
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.
Made this at school A+
Any suggestions of stuff I can add
I know this is 2 years later but I wish you well. I really really hand-shred the chicken really thin. As thin as bakery string. It matches the thin egg ribbons.
Some tasty add ins –
Shredded imitation crab sticks
Green peas
Scallions
Thinly sliced ham
Fresh corn kernels for texture
Flaked fish and small shrimp for a seafood chowder
I just had to give this 5 stars! So good!
…this was SO easy to make and so INCREDIBLY delish!
Cooked this tonight for the first time. It was so delicious and quick. My husband loved it. I’m new to your website and have cooked a few things now and loved all of them. You are now my go to for recipes. Thanks Nagi.
Please cuddle Dozer for me, he is such a gorgeous boy.
Delicious quick and easy work from home lunch!
Made this tonight as had some cooked chook leftover. Wow what a great easy recipe. Me thinks this is going to be a very regular thing in our home
Another amazing recipe. Such a comforting soup, perfect for these cold rainy nights in Sydney at the moment. Super easy and quick to make, with very little prep and very little cleaning up. I used the Foolproof poaching chicken breast recipe to cook the chicken and shredded it with forks to add into my corn soup. Will definitely be making this soup again through winter!
Love this recipe, it’s my go to chicken and corn recipe the kids and I demolish this every time I make it. I like to double the ginger and also add some frozen corn kernels to add some extra corn flavour.
It is my daughter’s favourite soup, thank you for your recipes. I love your website. Big hug to Dozer!
Love it when winter arrives here in Australia so I can start making this divine soup again! It’s probably sacrilege but I also add a generous teaspoon of normal curry powder (Keens et al) into it – totally not Chinese but I don’t care, it gives it a lovely bite and more warmth 🙂
OMG! Our Little Miss is feeling under the weather and needing something comforting and easy to eat,let me say this recipe was Absolutely On! It also took me way back to my childhood of Saturday night chinese takeaway as this was Always my favourite and tastes exactly the same..Thankyou sooo very much for this incredibly comforting and fuss free recipe 💕💕💕
Thank you Nagi
Multiple cases of “man” flu in my ballarat home at the moment
This soup is the best thing ever to lift a grummpy soul
This was soooo delicious. I added half a bunch of chopped kale with poached chicken and cooked for five minutes before adding egg. Yum
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.