This comforting Chinese egg drop soup (chicken corn soup) combines tender chicken, sweet corn kernels, and silky egg ribbons in a savory broth that’s pure comfort in a bowl. Our foolproof Chinese egg drop soup (chicken corn soup) recipe creates restaurant-quality results at home with simple techniques that guarantee perfectly whisked eggs every time.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 1 lb (boneless, skinless) | Cut into bite-sized pieces |
| Chicken broth | 6 cups | Low-sodium preferred |
| Sweet corn kernels | 1 cup | Fresh or frozen |
| Large eggs | 3 | Room temperature works best |
| Cornstarch | 3 tablespoons | For thickening |
| Cold water | 1/4 cup | To mix with cornstarch |
Seasonings & Aromatics
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh ginger | 2 tablespoons | Minced |
| Garlic cloves | 3 | Minced |
| Soy sauce | 2 tablespoons | Light soy sauce |
| Sesame oil | 1 teaspoon | For finishing |
| White pepper | 1/2 teaspoon | Essential for authentic flavor |
| Salt | 1 teaspoon | Or to taste |
| Green onions | 3 stalks | Chopped for garnish |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
1. Prepare the chicken by cutting breast meat into uniform 1/2-inch cubes. This ensures even cooking and prevents tough, overcooked pieces.
2. Beat the eggs thoroughly in a small bowl until completely smooth. Room temperature eggs incorporate better and create silkier ribbons.
3. Mix cornstarch slurry by whisking cornstarch with cold water until completely smooth. This prevents lumpy soup later.
4. Prep aromatics by mincing ginger and garlic finely. Fresh ginger makes a huge difference in authentic flavor.
Phase 2: Building the Base (8 minutes)
5. Heat a large pot over medium-high heat. Add 1 tablespoon oil and let it shimmer before adding ingredients.
6. Sauté aromatics by cooking minced ginger and garlic for 30 seconds until fragrant. Don’t let them brown or they’ll taste bitter.
7. Add chicken pieces and cook for 3-4 minutes, stirring frequently. Chicken should be mostly white on the outside but doesn’t need to be fully cooked yet.
8. Pour in chicken broth slowly to prevent splattering. Bring to a gentle boil over medium-high heat.
Phase 3: Simmering and Thickening (12 minutes)
9. Add corn kernels once broth reaches a boil. Reduce heat to maintain a steady simmer for 8 minutes.
10. Season the broth with soy sauce, white pepper, and salt. Taste and adjust seasoning – the broth should be well-seasoned since eggs will dilute flavors slightly.
11. Thicken the soup by slowly stirring in the cornstarch slurry while the soup simmers. This creates the perfect consistency for egg ribbons to form.
12. Bring to active simmer – you want gentle bubbling throughout the pot before adding eggs.
Phase 4: Creating Perfect Egg Ribbons (3 minutes)
13. Create a whirlpool by stirring the soup vigorously in one direction with a ladle or large spoon.
14. Slowly drizzle beaten eggs into the center of the whirlpool while continuing to stir gently. The motion creates beautiful, silky egg ribbons.
15. Stop stirring immediately after all eggs are added. Let the soup sit for 30 seconds to allow egg ribbons to set properly.
Phase 5: Final Touches (2 minutes)
16. Taste and adjust seasoning with additional salt, white pepper, or soy sauce as needed.
17. Finish with sesame oil by drizzling it over the soup and giving one gentle stir to distribute.
18. Garnish generously with chopped green onions just before serving for fresh color and mild onion flavor.
Chef’s Notes
Perfect Egg Technique: The key to silky Chinese egg drop soup ribbons is creating a whirlpool motion before adding eggs. This technique ensures even distribution and prevents chunky scrambled eggs.
Broth Temperature: Your Chinese egg drop soup (chicken corn soup) base must be at a rolling simmer when adding eggs. Too cool and eggs won’t cook properly; too hot and they’ll become tough.
Cornstarch Timing: Always add the cornstarch slurry before the eggs. The slightly thickened broth helps create better egg ribbon formation.
Fresh vs. Frozen Corn: Both work beautifully in this Chinese egg drop soup recipe, but frozen corn should be added directly without thawing to prevent excess moisture.
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 28g
- Carbohydrates: 12g
- Fat: 8g
- Fiber: 2g
- Sodium: 890mg
Creative Variations
Spicy Szechuan Style
Add 1 tablespoon chili garlic sauce and 1/2 teaspoon Szechuan peppercorns for heat. This creates a warming variation perfect for cold days, similar to the comfort found in our chicken sopas recipe.
Mushroom Lover’s Version
Include 1 cup sliced shiitake mushrooms sautéed before adding broth. The earthy flavors complement the chicken beautifully.
Seafood Twist
Replace chicken with 1 lb medium shrimp, peeled and deveined. Cook shrimp for just 2-3 minutes to prevent overcooking.
Vegetarian Delight
Substitute vegetable broth and omit chicken, adding extra corn and 1 cup diced firm tofu for protein. This lighter version pairs well with other Asian-inspired soups like our bok choy chicken soup.
Storage & Reheating
Refrigerator Storage: Store leftover Chinese egg drop soup in airtight containers for up to 3 days. The egg ribbons may settle but will redistribute when reheated.
Freezing Guidelines: This soup freezes well for up to 2 months. However, the egg texture may change slightly upon thawing.
Reheating Method: Warm gently over medium-low heat, stirring occasionally. Avoid boiling as it can make eggs tough and break apart the delicate ribbons.
Fresh Garnish: Always add fresh green onions after reheating for the best flavor and presentation.
Troubleshooting Guide
Problem: Chunky, Scrambled Eggs
Solution: Your broth wasn’t hot enough or you added eggs too quickly. Ensure active simmering and drizzle eggs slowly while stirring.
Problem: Thin, Watery Soup
Solution: Add more cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and simmer for 2 minutes to thicken.
Problem: Bland Flavor
Solution: Your Chinese egg drop soup needs more seasoning. Add soy sauce gradually and don’t forget the white pepper – it’s essential for authentic taste.
Problem: Tough Chicken Pieces
Solution: Chicken was overcooked. Cut pieces smaller next time and remember they’ll finish cooking in the simmering broth.
Problem: Corn Kernels Too Firm
Solution: Frozen corn needs 2-3 extra minutes of simmering. Fresh corn should be tender before adding eggs.
Equipment Essentials
- Large heavy-bottomed pot (4-6 quart capacity)
- Sharp chef’s knife for precise chicken cutting
- Cutting board (separate for raw chicken)
- Medium mixing bowls for eggs and cornstarch slurry
- Wire whisk for smooth egg beating
- Large ladle for stirring and serving
- Measuring cups and spoons
Shopping List
Meat Counter
- 1 lb boneless, skinless chicken breast
Produce Section
- Fresh ginger root (2-inch piece)
- Garlic bulb (3 cloves needed)
- Green onions (1 bunch)
- Fresh or frozen corn (1 cup needed)
Pantry Items
- 6 cups low-sodium chicken broth
- Cornstarch
- Light soy sauce
- Sesame oil
- White pepper
- Salt
Dairy/Eggs
- 3 large eggs
Success Secrets
1. Temperature Control: Maintain steady simmering throughout cooking. Rapid boiling breaks apart delicate egg ribbons and can make chicken tough.
2. Egg Room Temperature: Let eggs sit out for 15-20 minutes before cooking. This prevents temperature shock when added to hot broth.
3. Quality Broth Matters: Use good-quality, low-sodium chicken broth as your base. It’s the foundation of this Chinese egg drop soup (chicken corn soup) recipe.
4. Timing is Everything: Have all ingredients prepped before you start cooking. This soup comes together quickly once you begin.
5. Gentle Final Stir: After adding eggs, resist the urge to stir vigorously. One gentle incorporation maintains beautiful ribbon formation.
This authentic Chinese egg drop soup recipe delivers restaurant-quality results with simple home cooking techniques. The combination of tender chicken, sweet corn, and silky eggs creates a satisfying meal that’s perfect for any season.
