Chinese Corn Soup with Chicken
This Chinese Corn Soup aka Chinese Egg Drop Soup is just like you get in Chinese restaurants! Made from scratch, on the table in 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Method: Soup
- Cuisine: Chinese
Ingredients
Scale
- 4 cups chicken broth
- 1/2 cup creamed corn
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine (optional)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 eggs, beaten
- 1 cup cooked shredded chicken
- Salt to taste
- White pepper to taste
- 2 scallions, chopped
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornstarch/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 beaten eggs so they cook in 'ribbons' throughout the soup.
- Add the cooked shredded chicken, season with white pepper, and stir to combine.
- Serve garnished with chopped scallions.
Notes
This soup is quick to prepare and can be easily adjusted for thickness by varying the cornstarch slurry. Adding Chinese cooking wine is optional but enhances flavor. The egg ribbons give the soup a silky texture typical of Chinese egg drop soups.
Nutrition
- Calories: 360
- Sugar: 15
- Sodium: 744
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 32
- Cholesterol: 136
Find it online: https://www.receipster.com/chinese-chicken-corn-soup/