Chinese Corn Soup with Chicken (aka Egg Drop Soup)
Chinese Corn Soup with Chicken (aka Egg Drop Soup)
Ingredients
- 2 cups chicken or vegetable broth/stock
- 1 can creamed corn, 16oz/420g
- 1 teaspoon soy sauce, all purpose or light
- 1 tablespoon Chinese cooking wine or dry sherry, can omit
- 1 teaspoon ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 teaspoon cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- to taste salt
- to taste white pepper
- 3 tablespoons sliced scallions / shallots, optional
Instructions
- 1
Place the chicken or vegetable broth/stock, creamed corn, soy sauce, Chinese cooking wine or dry sherry (if using), minced or finely chopped ginger, minced or finely chopped garlic clove, and the cornflour / cornstarch mixture in a saucepan over high heat.
⏱️ 2 min
- 2
Bring the mixture to a boil. Then, turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened to bring the flavors together.
⏱️ 5 min
- 3
Adjust seasoning with salt to taste. Turn off the heat, and while stirring, slowly whisk in the whisked egg so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.
⏱️ 2 min
- 4
Add the shredded cooked chicken. Season with white pepper to taste. Stir in the chicken. Serve, garnished with the sliced scallions / shallots (if using).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Corn Soup with Chicken (aka Egg Drop Soup)
- 2 cups chicken or vegetable broth/stock
- 1 can creamed corn, 16oz/420g
- 1 teaspoon soy sauce, all purpose or light
- 1 tablespoon Chinese cooking wine or dry sherry, can omit
- 1 teaspoon ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 teaspoon cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- to taste salt
- to taste white pepper
- 3 tablespoons sliced scallions / shallots, optional
Instructions
- 1
Place the chicken or vegetable broth/stock, creamed corn, soy sauce, Chinese cooking wine or dry sherry (if using), minced or finely chopped ginger, minced or finely chopped garlic clove, and the cornflour / cornstarch mixture in a saucepan over high heat.
⏱️ 2 min - 2
Bring the mixture to a boil. Then, turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened to bring the flavors together.
⏱️ 5 min - 3
Adjust seasoning with salt to taste. Turn off the heat, and while stirring, slowly whisk in the whisked egg so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.
⏱️ 2 min - 4
Add the shredded cooked chicken. Season with white pepper to taste. Stir in the chicken. Serve, garnished with the sliced scallions / shallots (if using).
⏱️ 1 min