This Chinese Corn Egg Soup is a simple, comforting soup made with fresh and sweet corn, silky ribbons of egg in a light, savoury broth. It comes together quickly with ingredients you may already have in your pantry, making it an easy option when you want something warm and comforting without a lot of work.
The sweetness from the corn pairs nicely with the chicken broth and delicate egg. I add a little white pepper for extra warmth. It’s the kind of soup that works as a quick lunch, a side dish for a Chinese meal, or a cozy starter on a chilly day. My kids ask for this soup on repeat!
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What is Chinese Corn Egg Soup?
Chinese Corn Egg Soup is a popular Chinese-style soup made with corn, eggs and chicken broth. It’s similar in texture to Egg Drop Soup, but the corn adds natural sweetness and a little texture to every spoonful.
Traditionally, the eggs are slowly poured into the hot soup while stirring, creating soft, silky strands throughout the broth. Cornstarch is often added to lightly thicken the soup, giving it that smooth, velvety texture.
This version uses fresh corn, which gives the soup a naturally sweet flavour and slightly crisp texture.
Here’s Why You Will Love Chinese Corn Egg Soup
- It’s quick and easy: This soup takes only about 20 minutes to make, making it perfect for busy weeknights.
- Fresh corn adds natural sweetness: Fresh corn gives the soup a delicious sweetness and texture that canned corn just can’t quite replicate.
- It’s comforting without being heavy. The broth is light and savoury, while the egg adds protein and richness without making the soup overly filling.
Equipment and Tools to Make Chinese Corn Egg Soup
Large pot: for soup
Sharp knife and cutting board: to cut corn and slice green onions
Mixing bowl and fork (or chopsticks!): to whisk egg
Measuring spoons: for cornstarch slurry
Ladle: to scoop soup
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
Fresh corn – 2 ears
Fresh corn gives the soup its signature sweetness and texture. You’ll need about 1½ cups of corn kernels. You can also use frozen or canned corn if needed. I have used canned creamed corn and this works fine as well. No need to thicken with corn starch if you use creamed corn.
Chicken broth – 4 cups
Provides the savoury base for the soup. Use low-sodium broth if possible so you can adjust the seasoning yourself.
Eggs – 1 large
Beat and stream egg into the hot broth to create delicate egg ribbons.
Cornstarch – 2 tablespoons
Mix with water to make a slurry. Cornstarch lightly thickens the broth and gives the soup its silky consistency.
Water – ¼ cup
For the cornstarch slurry.
White pepper – ¼ teaspoon or to taste
Adds gentle warmth and is commonly used in Chinese soups.
Salt – to taste
Adjust according to the saltiness of your broth and soy sauce.
Green onions – 1
Thinly sliced green onions add freshness and a pop of colour when serving.
How to Make Chinese Corn Egg Soup
Let’s make this dish!
Prepare the corn. Remove the husks and silk from the corn. Using a sharp knife, carefully cut the kernels from the cobs.
Heat the broth. Add the chicken broth to a large pot and bring to a boil over high heat. Reduce the heat, add corn and simmer for about 5 minutes, allowing the corn to soften and the flavours to come together.
Season the soup. Taste and add salt as needed.
Thicken the broth. In a small bowl, whisk together the cornstarch and water until completely smooth. Slowly pour the slurry into the simmering soup while stirring continuously. Continue cooking for 1–2 minutes, until the broth becomes lightly thickened.
Add the eggs. Beat the egg in a small bowl. Reduce the soup to a gentle simmer. Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in one direction. The egg will cook almost immediately, forming soft, silky ribbons.
Serve and garnish. Turn off the heat and ladle the soup into bowls and garnish with sliced green onions. Sprinkle with white pepper and serve hot.
Chinese Corn Egg Soup Options and Substitutions
Want to mix things up with this recipe? Feel free to…
- Make it vegetarian: Use vegetable broth instead of chicken broth. You can also add a little mushroom seasoning or soy sauce for more umami.
- Use frozen corn: Frozen corn works very well when fresh corn isn’t available. Add it directly to the broth without thawing. If using frozen or canned corn, simply measure out about 1½ cups.
- Make it extra creamy: For a richer version, stir in ¼ cup of evaporated milk or whole milk at the end. Keep the soup at a gentle simmer rather than boiling after adding the dairy.
- Add protein: Shredded chicken, cooked shrimp, diced tofu, or crab meat can turn this into a more substantial meal.
- Add more vegetables: Finely diced carrots, mushrooms, peas, or spinach can be added along with the corn.
- Add sesame oil: This gives a nutty aroma to the soup. Add this at the end.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
The soup may thicken further as it sits. When reheating, add a splash of chicken broth or water to loosen it to your desired consistency.
Reheat gently on the stovetop or in the microwave until hot. Avoid vigorously boiling the soup, as this can affect the texture of the egg.
Make Ahead Options
You can prepare the broth and corn ahead of time and refrigerate it for up to 2 days.
When you’re ready to serve, bring the soup to a simmer, add the cornstarch slurry, and then add the beaten eggs just before serving. This gives you the best egg-drop texture.
Recipe Tips
Use a gentle simmer when adding the egg. A rolling boil can break the egg into smaller pieces instead of creating pretty ribbons.
Pour the egg slowly. A thin stream gives you more delicate strands.
Stir gently in one direction. This helps create longer egg ribbons.
Whisk the cornstarch slurry immediately before using. Cornstarch settles quickly, so give it another stir before adding it to the soup.
Taste before adding salt. Chicken broth can vary significantly in saltiness.
Fresh corn is worth using when it’s in season. The kernels add a lovely natural sweetness and a little bite to the soup.
Frequently Asked Questions
What does Chinese Corn Egg Soup taste like? Chinese Corn Egg Soup is savoury, lightly sweet, and comforting. The corn gives the broth a natural sweetness, while the egg adds a soft, delicate texture. White pepper provides a subtle warmth.
Can I use canned or frozen corn? Yes! Canned corn is an easy substitute for fresh corn. Drain and rinse the corn before adding it to the soup. Frozen corn is a great option and doesn’t need to be thawed first. Add it directly to the simmering broth.
Why is my egg not forming ribbons? The soup may be boiling too vigorously, or the egg may have been added too quickly. Reduce the soup to a gentle simmer and slowly drizzle in the beaten egg while stirring gently.
Can I make Chinese Corn Egg Soup without cornstarch? You can, although the soup will be thinner. Cornstarch gives the soup its characteristic silky, slightly thick texture, but you can leave it out if you prefer a lighter broth.
Can I make this soup vegetarian? Most definitely! Simply substitute vegetable broth for chicken broth. For additional savoury flavour, add mushrooms, tofu, or a little soy sauce.
Hungry for More Chinese Recipes?
Chinese Broccoli with Oyster Sauce
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Lastly, if you make my Chinese Corn Egg Soup be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Chinese Corn Egg Soup
Ingredients
Equipment
Method
- Prepare the corn. Remove the husks and silk from the corn. Using a sharp knife, carefully cut the kernels from the cobs.
- Heat the broth. Add the chicken broth to a large pot and bring to a boil over high heat. Reduce the heat, add corn and simmer for about 5 minutes, allowing the corn to soften and the flavours to come together.
- Season the soup. Taste and add salt as needed.
- Thicken the broth. In a small bowl, whisk together the cornstarch and water until completely smooth. Slowly pour the slurry into the simmering soup while stirring continuously. Continue cooking for 1–2 minutes, until the broth becomes lightly thickened.
- Add the egg. Beat the egg in a small bowl. Reduce the soup to a gentle simmer. Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in one direction. The egg will cook almost immediately, forming soft, silky ribbons.
- Serve and garnish. Turn off the heat and ladle the soup into bowls and garnish with sliced green onions. Sprinkle with white pepper and serve hot.
