This Chinese Corn Soup, also known as Chinese Corn Egg Drop Soup, is a warm and comforting dish made with cream-style corn, savory chicken broth, and silky egg ribbons. It's a classic you'll find in many Chinese households and restaurants, and the best part? You can make it at home in just 15 minutes with simple pantry ingredients!
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Why You'll Love This Recipe
- Family-Friendly: Mild flavors that kids and adults both enjoy.
- Quick & Easy: Ready in just 15 minutes with minimal prep.
- Comforting & Cozy: Creamy corn + soft egg ribbons = the ultimate soothing soup.
- Flexible: Add protein like shredded chicken, ham, or tofu to make it a full meal.
About the Ingredients
- Cream-Style Corn: The base of the soup - adds sweetness and texture.
- Chicken Broth: Provides savory depth; vegetable broth works for a vegetarian version.
- Eggs: The star of egg drop soup! Creates those silky "ribbons."
- Cornstarch Slurry: Optional, but helps thicken the broth to restaurant-style consistency. Honestly, I don't usually do this because I'm lazy and I don't care for the thickened broth anyway.
- White Pepper: Traditional seasoning - adds gentle heat and aroma. Black pepper works too - sometimes I add both!
- Sesame Oil: Just a drizzle at the end for a nutty finishing touch.
- Green Onion: Fresh garnish for color and flavor.
How to cook Chinese Corn Soup (Step by Step)
First, gather your ingredients:
- 1 can (14-15 oz) cream-style corn
- 3 cups chicken broth (or vegetable broth)
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch + 2 tablespoon water (slurry, optional for thicker soup)
- ½ teaspoon white pepper (or black pepper)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon sesame oil
- 1 green onion, finely chopped (optional, for garnish)
- (Optional protein add-ins: shredded chicken, ham, tofu, or crabmeat)
In a medium pot, bring chicken broth to a boil. Stir in the cream-style corn and reduce heat to medium-low. Simmer for 3-4 minutes.
If you prefer a thicker soup: stir in the cornstarch slurry and simmer another 2 minutes until slightly thickened.
Now turn off the heat and slowly drizzle in beaten eggs while gently stirring in a circular motion to create silky "egg ribbons."
Add salt to taste, white pepper, sesame oil, and chopped green onions (if using).
Remove from heat, ladle in to bowls, and serve hot!
Storage & Reheating
- Fridge: Store cooled soup in an airtight container for up to 3 days.
- Freezer: Not recommended (eggs may separate).
- Reheat: Warm gently on the stovetop, stirring well. If it thickens too much, add a splash of broth or water.
FAQ
Can I make this ahead of time?
Yes, but for the best texture, add the egg ribbons fresh when reheating.
What if I don't have cream-style corn?
Blend regular canned or frozen corn with a splash of milk for a quick DIY substitute.
Is this soup gluten free?
Yes-just make sure your broth and cornstarch are gluten-free.
Chinese Corn Soup Recipe
A warm and comforting soup made with cream-style corn, chicken broth, and silky egg ribbons. Quick, simple, and cozy—perfect for a light lunch or as a starter to a bigger meal. This recipe comes together in just 15 minutes!
Ingredients
- 1 can (14–15 oz) cream-style corn
- 3 cups chicken broth (or vegetable broth)
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch + 2 tablespoon water (slurry, optional for thicker soup)
- ½ teaspoon white pepper (or black pepper)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon sesame oil (optional, for finishing)
- 1 green onion, finely chopped (for garnish)
- (Optional add-ins: shredded chicken, ham, tofu, or crabmeat)
Instructions
- In a medium pot, bring the chicken broth to a boil.
- Stir in cream-style corn. Reduce heat to medium-low and simmer for 3–4 minutes.
- If you prefer a thicker soup, stir in cornstarch slurry and cook another 2 minutes until slightly thickened.
- Turn off the stove, then slowly drizzle in beaten eggs while gently stirring in a circular motion to create silky “egg ribbons.”
- Season with salt, white pepper, and sesame oil.
- Ladle into bowls, garnish with green onions, and serve hot.
Notes
- Egg ribbons tip: Pour eggs in slowly and stir gently for thin strands instead of clumps.
- Protein boost: Shredded rotisserie chicken, lump crabmeat, or diced tofu make this heartier.
- Extra cozy: Add a splash of soy sauce or top with fried shallots for more flavor.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 97mgSodium: 1020mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Chinese Soup Recipes
If you enjoyed this Chinese Corn Egg Drop Soup, here are more cozy and flavorful Chinese soups to try:
- Egg Drop Soup - The classic restaurant-style soup with delicate egg ribbons and a savory clear broth.
- Chicken Egg Drop Soup with Shiitake Mushrooms - A hearty twist on classic egg drop soup with tender chicken and earthy shiitake mushrooms. Ready in just 25 minutes.
- Easy Cornish Hen Soup with Veggies (Chinese Style) - A clean and cozy broth made with a whole Cornish hen, carrots, tomatoes, and ginger.
- Tomato Bean Sprouts Soup - Pork bone broth simmered with juicy tomatoes and crunchy bean sprouts for a refreshing yet comforting bowl.
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