This Chinese Sweet Corn Soup is easy to make, and full of delicious flavors. A budget friendly meal that your kids will love. Made with silky chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe.
Egg Drop Soup with Noodles
When you strip back this recipe, the base is an Egg Drop Soup. Often served in Chinese restaurants, it's like a light soup appetizer that you eat alongside your meal. It's a classic Chinese soup, with ribbons of eggs swirling in a chicken broth.
Chinese Chicken Corn Soup takes this recipe to the next level. Adding shredded Chicken plus noodles really makes this a hearty dinner your family will love
Ingredients You'll Need
- Chicken Stock - I like making Instant Pot Broth, but store bought is convenient
- Soy Sauce - brings a nice Chinese flavor to the broth
- Chinese Cooking Wine - adds a dry, nutty and vinegary flavor
- Sesame Oil - flavors
- Garlic - use 3 or 4 large cloves
- Ginger - freshly grated gives the best flavor
- Rotisserie Chicken - super easy to buy, or use homemade roast chicken
- Corn - cans of creamed corn
- Asian Noodles - wheat noodles are best, thin or thick
- Eggs - lightly beaten
- Green Onions - for flavor and garnish when serving
What Type of Corn To Use?
Chinese Sweet Corn Soup is usually made with cans of creamed corn. Easily found in every supermarket. However, you can use regular canned corn, or even fresh corn if needed. It will just make your soup chunkier than using creamed corn.
How to Thicken Chinese Chicken Corn Soup
Potato Starch is the traditional ingredients used in Chinese cooking to thicken soups and sauces. Easily substituted with Corn Starch. However, compared to Corn Starch, Potato Starch will keep your sauces, gravies and soups clear and not cloudy.
As there is noodles added to this recipe, you don't need to thicken your soup, unless you want a really thick soup. To thicken your soup, mix a tablespoon of Potato Flour with 2 tablespoons of cold water, to make a slurry. Add it to your Chinese Soup, and simmer for a few minutes until the starch thickens your soup.
Types of Noodles
There are many different varieties of noodles you can use when making Asian soups. For this recipe, I used a thick Asian Egg Noodle, in the traditional long style. Cooking Chinese noodles is easy, just drop, stir and cook for about 5 minutes. Here are some noodle suggestions.
- Ramen Noodles
- Chinese Wheat Noodles
- Knife Cut Noodles
- Rice Vermicelli Noodles
- Udon Noodles
- Hokkien Egg Noodles
- Chinese Instant Noodles
How to Make Chinese Chicken Corn Soup
- Bring the Chicken Broth to a boil. Add garlic, ginger, soy sauce, sesame oil and Chinese Cooking Wine and simmer for 5 minutes
- Add chopped chicken and cream corn and simmer for 10 minutes
- Taste. Add extra Soy, Chinese Cooking Wine or Sesame if required
- Beat eggs and pour into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. Eggs will form into thin strands or ribbons
- Drop in Asian noodles and cook according to instructions
- Mix through green onions, serve immediately
The eggs are probably the most tricky part of this soup. Lightly beat the eggs, then slowly pour them in a steady stream, while constantly stirring the soup. If you pour the beaten eggs in too quickly without stirring, they will clump together resembling scrambled eggs. The goal is to have thin ribbons of eggs that become part of the soup, not chunky thick pieces.
Best Substitutes for Shaoxing Wine
Shaoxing Wine isn't something everyone has in their pantry, but a staple in Chinese cooking. Here are substitutes ranked from best to worst.
- Chinese Cooking Wine - it's just Shaoxing with an English name
- Japanese Sake - this is the best substitute
- Dry Sherry - cheap and cheerful, works great as a substitute
- Dry White Wine - don't be tempted to use a sweet wine
- Rice Vinegar - usually too acidic and needs sugar to balance it flavor
- Mirin - too sweet but can be used in a pinch
- Vegetables: add your favorite vegetables, like Bok Choy, Chinese Cabbage, Mushrooms or Carrots
- Make it Spicy: add a squirt of Sriracha Sauce or a few drops of Chili Oil
- Change the meat: swap out chicken with pork, shrimp or even tofu
Storing Chinese Chicken Corn Soup
Before refrigerating, allow soup to cool and store in an air tight container. Use within 3 days, as the noodles get too soggy. As the soup cools, it starts to thicken. When re-heating, add a bit of chicken broth to make it soupier.
Slurp Your Noodles
Finally, it's important to slurp your noodles. In Asia, making loud slurping sounds while eating noodle soup shows that you are really enjoying your meal. Stay true to Asian tradition, when eating this Chinese Chicken and Corn Noodle Soup, it would be rude NOT to make slurping sounds!
Soup Recipes You'll Love
- Easy Tom Kha Gai (Thai Coconut Chicken Soup)
- Italian Summer Minestrone Soup
- Wonton Noodle Soup
- Finnish Salmon Soup
- Creamy Clam Chowder
An easy midweek dinner, fuss-free and done in 30 minutes. An authentic flavored Chinese soup that's easy to make. Perfect for lunch or dinner. Bon Appetit! Приятного аппетита!
- 12 cups chicken stock
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 3 tablespoons Soy Sauce
- 1½ tablespoon Sesame oil
- 3 tablespoons Chinese Cooking Wine Shaoxing Wine
- 1 rotisserie chicken skinless, chopped
- 2 cans creamed corn
- 4 eggs
- 7 oz /200g Asian noodles
- 4 green onions thinly sliced
- Bring the Chicken Broth to a boil. Add garlic, ginger, soy sauce, sesame oil and Chinese Cooking Wine and simmer for 5 minutes.
- Add chopped chicken and cream corn and simmer for 10 minutes.
- Taste. Add extra Soy, Chinese Cooking Wine or Sesame if required.
- Beat eggs and pour into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. Eggs will form into thin strands or ribbons.
- Drop in Asian noodles and cook according to instructions.
- Mix through green onions, and serve immediately.