Chinese Corn Soup (鸡蛋玉米羹)

A bowl of Chinese corn soup is the ultimate comfort food on a chilly day. The chicken broth is cooked with ground chicken, corns, eggs, and peas to create a rich taste and silky texture.

Chinese Corn Soup (鸡蛋玉米羹)

Chinese corn soup is called “corn stew” (玉米羹, yu mi geng) in Chinese. It is a different form of Chinese egg drop soup. With loaded corns and chicken meat, the dish features a thick silky broth with a richer taste than that of the average egg drop soup.

Egg drop soup might be the most famous soup on the menu of Chinese restaurants in the US. But Chinese corn soup is my favorite soup growing up, because it is richer and contains more goodies.

My mom makes egg drop soup a few times a week, but rarely makes corn soup due to the time involved. It is a dish we’d rather ordering in restaurants. But in fact, corn soup only takes one extra step to make, and you only need 20 minutes to prep and cook it. The soup is so satisfying, that I usually serve it as a main dish for a one-bowl light dinner.

Chinese Corn Soup (鸡蛋玉米羹)

To Make a meatless version

Skip the ground chicken and add 4 cups of chicken stock (instead of 2 cups chicken stock + 2 cups water). It makes a perfect side dish to wash down your dinner.

I personally like the version with ground chicken, because the browned bits add tons of flavor to the soup. That’s why I only used two cups of chicken stock rather than four. Plus, the ground chicken add pleasant texture to the soup. If you add a small handful of noodles and green vegetables such as spinach, the soup makes a hearty full meal.

Meal Plans

Light dinner: Corn soup with added noodles and collard greens / or a green salad.

30-minute meal: Steamed rice + A quick stir-fry (such as scallion beef stir-fry) + Meatless corn soup

Cook for 4 people: Steamed rice + Braised (cook ahead) / roast protein + Corn soup with added collard greens

A few super quick main you can cook in the oven:

Chinese Corn Soup (鸡蛋玉米羹)

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4.5 from 2 reviews
Chinese Corn Soup (鸡蛋玉米羹)
 
Prep time
Cook time
Total time
 
The ultimate comfort food you can easily create at home. My recipe uses the traditional approach to cook chicken, corn, and peas along with eggs in a hearty chicken soup.
Author:
Recipe type: Side, Main
Cuisine: Chinese
Serves: 2-4
Ingredients
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/2 teaspoon ginger
  • 1 green onion, chopped
  • 1/2 pound (200 grams) ground chicken (or ground turkey)
  • (Optional) 1 tablespoon Shaoxing wine (or Japanese sake)
  • 1 teaspoon salt or to taste
  • 2 cups chicken stock (*see footnote 1)
  • 1 to 2 cups frozen corn (*see footnote 2)
  • (Optional) 1/4 cup frozen peas
  • 2 tablespoons potato starch
  • 3 eggs (or 4 egg whites), beaten
Instructions
  1. Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
  2. Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
    Traditional Chinese Corn Soup Cooking Process | omnivorescookbook.com Chinese Corn Soup Cooking Process | omnivorescookbook.com
  3. Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
    Chinese Corn Soup Cooking Process | omnivorescookbook.com Chinese Corn Soup Cooking Process | omnivorescookbook.com
  4. While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
  5. Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
  6. Swirl potato starch slurry into the soup. Mix well.
    Chinese Corn Soup Cooking Process | omnivorescookbook.com Chinese Corn Soup Cooking Process | omnivorescookbook.com
  7. Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
    Chinese Corn Soup Cooking Process | omnivorescookbook.com Chinese Corn Soup Cooking Process | omnivorescookbook.com
  8. Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you’d like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
  9. Serve warm.
Notes
1. I used 2 cups chicken stock plus 2 cups water in the soup, because the ground chicken adds a great flavor and helps create a rich soup. If you want to skip the ground chicken, or if you prefer an extra rich soup, use 4 cups chicken stock instead.

2. Use 1 cup for a lighter soup as a side. I prefer using 2 cups to make a rich soup, and serve it as a main dish for a light dinner.

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Chinese Corn Soup Nutrition Facts | omnivorescookbook.com

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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14 thoughts on “Chinese Corn Soup (鸡蛋玉米羹)

    1. Maggie Post author

      Hi David, both cornstarch and potato starch can be used in my recipes, and they yield same results. I switched to potato starch lately because it’s slightly healthier than cornstarch, although a bit more expensive. Hope this is not too confusing.
      Have a great weekend 🙂

      Reply
  1. [email protected]

    This is the only soup I get from takeout and I could live on it. I can’t wait to try this.

    Reply
  2. cali

    OMG, yes! I’m Chinese too (my parents are immigrants from Canton and I was actually born and raised in the U.S.) and when my family and I were visiting Beijing a few years ago, my brothers and I were constantly requesting “egg drop soup” (we LOVE IT!) and my parents had to keep telling us it’s actually called 玉米羹 there!

    I love this recipe, I am SO making this soon.

    Reply
    1. Maggie Post author

      Hi Cali, thanks for taking time to leave a comment and I’m so glad to hear you like this recipe! I used to live in Beijing and just moved to the US 2 months ago. This dish makes me feel like home 🙂
      Happy cooking and let me know how the cooking turns out!

      Reply
  3. Helen @ Scrummy Lane

    I’m not sure what we call this in the UK, but I’ve always loved it. I love that you’ve given us a simple recipe to make it for ourselves, like you always do!! Where do you find potato starch, by the way? 🙂

    Reply
  4. Kathleen | Hapa Nom Nom

    And this is why I love your blog so much! Not only are your recipes and photos amazing, but I ALWAYS learn something new! Egg Drop Soup is also one of my favorite comfort foods, but I’ve only had the ‘America version’. I had no idea that traditionally it’s made with corn! It looks and sounds wonderful! Gotta try this real-deal recipe.

    Reply
  5. William Wilstroth

    Hi Maggie,

    Stumbled onto your website and coincidentally found this recipe! I was looking for something to cook for my wife.

    I will try making this egg drop soup for her…

    😀

    Reply
    1. Maggie Post author

      I’m Glad to hear you like the recipe William! Let me know how the dish turns out. And if you take a picture, please feel free to share it (tag me on Instagram or post on my Facebook page) 🙂
      Happy cooking!

      Reply
  6. Abby

    This looks delicious! Quick question: do you use ground ginger or fresh ginger? Hope that makes sense, can’t wait to try your recipe 🙂

    Reply
    1. Maggie Post author

      Hi Abby, I used fresh ginger in this recipe. It always works better than ground ginger powder.
      Happy cooking and hope the soup turns out great 🙂

      Reply