Chinese Corn Soup (鸡蛋玉米羹)

4.67 from 9 votes
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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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Make the restaurant-style Chinese egg drop soup with the minimum ingredients, within 15 minutes, and without any fuss.

Chinese Corn Soup (鸡蛋玉米羹)

4.67 from 9 votes
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: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 to 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)
  • 1 tablespoon Shaoxing wine (or Japanese sake) (Optional)
  • 1 teaspoon salt (or to taste)
  • 2 cups chicken stock (*see footnote 1)
  • 1 to 2 cups frozen corn (*see footnote 2)
  • 1/4 cup frozen peas (Optional)
  • 2 tablespoons potato starch
  • 3 eggs or 4 egg whites, beaten

Instructions

  • Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
  • Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
  • 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.
  • While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
  • Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
  • Swirl potato starch slurry into the soup. Mix well.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1bowl, Calories: 176kcal, Carbohydrates: 22g, Protein: 8.5g, Fat: 6.3g, Cholesterol: 67.2mg, Sodium: 489.2mg, Fiber: 2.3g, Sugar: 9.8g
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Reader Questions and Reviews

  1. David says:

    This looks delicious! Why in some recipes do you use cornstarch and in others potato starch?

    • Maggie says:

      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 🙂

  2. Christine | Vermilion Roots says:

    Perfect for the coming cold weather. A warm bowl of soup always saves the day for me!

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

  4. cali says:

    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.

    • Maggie says:

      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!

  5. Kevin | Keviniscooking says:

    I love egg drop soup and this is a new twist for me. Especially the fact that you call it traditionally a corn stew. It’s such a soothing soup. A must try and with the slurry, too.

  6. dixya | food, pleasure, and health says:

    my boyfriend loves egg drop soup as well..so i will be making this very soon at home. thank you.

  7. Helen @ Scrummy Lane says:

    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? 🙂

    • hm says:

      chicken & sweet cornsoup is what Chinese restaurants/takeaways call it here!

  8. Kathleen | Hapa Nom Nom says:

    5 stars
    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.

  9. William Wilstroth says:

    4 stars
    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…

    😀

    • Maggie says:

      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!

  10. Abby says:

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

    • Maggie says:

      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 🙂

  11. Giselle says:

    I made this tonight and it was absolutely delicious! It went together quickly too! I have never had ground meat in egg drop soup before, but I followed the recipe and used ground chicken. My husband and I both loved the flavor! We don’t eat meat on Fridays, so I am eager to try this soup again without meat. This is going to to be something I make all the time!

    • Maggie says:

      Hi Giselle, thanks for taking time to leave a comment and I’m glad to hear you like the recipe! I love using ground meat in my egg drop soup, because it infuses the soup more flavors than using large piece of chicken. Next time when you do not use ground chicken, use 100% chicken stock instead of blending water, so your soup will be rich.
      Hope you have a great week ahead Giselle 🙂

  12. hm says:

    4 stars
    I had to use veggie stock because we had no chicken, but it still tasted yummy! Definitely trying again with chicken stock soon 🙂

    • Maggie says:

      Thanks for leaving a comment and glad to hear you enjoyed the dish! Yes I think a vegetable stock definitely works for this dish 🙂

  13. Dominique says:

    Dear Maggie,
    It turned out Amazing. My grandmother had to have eye-procedures for her macular degeneration today, so I stayed home to cook dinner for everyone while my mom went with her. It tastes so good and soothed the family.

    Thank you!! ??

    • Maggie says:

      Hi Dominique, thanks for taking time to leave a comment and I’m so glad to hear your family and you enjoyed the dish! It is very sweet of you to make a nice dinner for your family 🙂 Hope you have a great week ahead!

  14. Imi' says:

    I LOVE YOU MAGGIE! Thanks for sharing.

  15. PJ says:

    This looks great. Can this soup be reheated? Not sure I’ve ever reheated a soup with egg in it.

    • Maggie says:

      It’s ok to reheat the soup as long as you use a medium to medium-low heat without overheating the soup to a full boil. Although the texture of the soup will usually thin out because cornstarch will lose the binding power when you reheat.

  16. Sue R says:

    5 stars
    Wonderful recipe thank you! Another thing you can add to get even more corn flavour in it is use what we call creamed corn in Australia. There is no cream in it and has no added fats just seasonings and thickened, it’s basically just pureed corn and comes in a can. Not sure if it’s available anywhere else or not but I love it in my version.

  17. Jasmine says:

    Hello! I am so excited to try this soup! I loved it growing up but have since moved away from the very predominantly Chinese area that I grew up in. I didn’t see anyone else ask, but can I replace the frozen corn with regular fresh corn? Would I need to adjust the cooking time?

    I know this is one of your older recipes, but hopefully you are still looking at comments and provide some guidance. Thank you!

    • Maggie says:

      Hi Jasmine, yes you can totally use fresh corn to make the soup. I don’t think the cooking time varies a lot. What you can do is to boil the corns for 5 minutes or so and check on them before adding any other ingredients. When the corns are cooked, you can proceed to the next step to add the cornstarch slurry. Happy cooking!

  18. Lufi says:

    5 stars
    I’m glad I made double the recipe since this soup is so addicting! It also reminds me of one of my favorite soup from my childhood in Jakarta (it was an asparagus soup, but it must’ve used the same base as this corn soup of yours). Thank you for sharing this recipe!

  19. Paula says:

    4 stars
    Excellent! I boiled some rice noodles I the chicken stock then added the rest. Also used cream coke…. yummy

  20. Christine says:

    5 stars
    Perfect timing for this recipe as I just picked up fresh sweet corn and peas! This soup took no time to make and is really delicious!!! I added a big handful of fresh spinach and some enjoy mushrooms at the end to bulk it up for a filling meal. Thanks for another amazing recipe!!!

  21. Christine says:

    5 stars
    Perfect timing for this recipe as I just picked up fresh sweet corn and peas! This soup took no time to make and is really delicious!!! I added a big handful of fresh spinach and some enoki mushrooms at the end to bulk it up for a filling meal. Thanks for another amazing recipe!!!

  22. Ovimacher says:

    Hello,
    Can you explain me what means a “cup”?. How many grams/ml contains a cup?
    Thank You.

    • Maggie says:

      I use the US measuring cup, 1 cup equals 240ml

  23. Mia van zeller says:

    5 stars
    Heart warming soup! I added some white pepper and the celestial choir sang!

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