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. Loaded with corn kernels 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 popular soup at Chinese restaurants in the US. But Chinese corn soup was my favorite soup growing up because it is richer and contains more goodies. My mom makes egg drop soup and tomato egg drop soup a few times a week, because she found the corn one to be a bit much to prepare. It is a dish we’d often order at restaurants for a treat. 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 light one-bowl dinner.
Ingredients for making Chinese corn soup
Ground chicken vs chicken pieces
In my Chinese corn soup, I always opt to use ground chicken instead of sliced chicken pieces. Because it takes less time to prepare this way, and the ground chicken releases more flavor into the soup to make it richer. Restaurant Chinese corn soup often uses thinly sliced chicken pieces in the soup. If you prefer to make it this way, you can simply replace the ground chicken with chicken breast or thigh. Slice it into thin bite-size pieces and follow the recipe as it is.
Choose a good chicken broth
Since Chinese corn soup uses very few ingredients to season the soup, it’s important to find a good quality broth base. My favorite chicken broth is the Kirkland Organic Chicken Stock from Costco. It is so much richer than the many other brands I’ve tried. My other favorite is Better than Bouillon Roast Chicken Base and I always keep a jar of it in the fridge. It has a super rich taste and I like to use it as a base for soup and stew, and sometimes stir fries. For this recipe, simply use 1 heaping tablespoon of the chicken base dissolved in water to replace the chicken broth.
Mise en place
When you’re ready to cook, your table should have:
Beaten eggsCorn kernels, drainedCornstarch slurry SaltSesame oilSliced green onionGingerChicken marinated in cornstarch, wine and saltChicken broth
To Make a meatless version
You can skip the chicken to make a meatless version. 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. If you add a small handful of noodles and green vegetables such as spinach, the soup makes a hearty full meal.
How to make Chinese corn soup
Making Chinese corn soup is so easy:
How to make perfect egg ribbons
To make the perfect egg ribbons, make sure to:
Beat the eggs very thoroughly, so there’s no lumps in the mixture.Properly thicken the soup using the cornstarch slurry before adding the eggs.Turn the heat to low or off, so the soup is at a very low simmer.Very slowly drizzle a thin stream of the egg mixture using a pair of chopsticks or a fork against the bowl.Once you’ve added all the eggs, wait for a few seconds to let the egg set before stirring.
How to serve Chinese corn soup
You can serve Chinese corn soup along with other main dishes for a full dinner. Although the soup itself is quite filling, so sometimes I serve it by itself as a light lunch. Here are some dishes to serve it with:
Chinese Okra Salad, Two Ways (凉拌秋葵)Scallion Beef Stir Fry (葱爆牛肉)Air Fryer Garlic Ribs (蒜香排骨)Authentic Mapo Tofu (麻婆豆腐)Bok Choy and Mushroom Stir Fry
