Easy Chinese Corn Soup

This was the recipe I was looking for! We used to have this soup at a long closed restaurant and loved it. Thanks for letting us enjoy it again!

The recipe was straightforward and simple enough to complete under 15 mins. Didn’t tweak much except additional broth, an extra egg and some milk. Tasted pretty much like that from the restaurant. Kids liked it, we added a touch of black pepper, that gave it a little bit more zing. Next time I will try garnishing it wt scallions and adding more stuff like diced chicken.

I didn’t want to use broth, b/c I didn’t want too thin a consistency and I didn’t want to bother with cornstarch or another thickener. I had a jar of Better Than Bouillon Chicken Base, so I just stirred some of that in. That gave me the stock flavoring without having to then use a thickener. Per other’s notes I also added some Rice Wine Vinegar (no regular rice wine) and some sesame oil. This will definitely be a regular staple on my menu

I made as listed and thought this was very bland. Just tasted like watered down cream corn.

We moved out of my neighborhood leaving behind my favorite soup so had to learn how to make it cuz I couldn’t find it anywhere. This is it! So easy to make and delicious. I add canned crab to the mix as well for some protein.

It is ok. Not very flavorful, alter a simple recipe with a simple corn and egg flavor. Possibly could use some spices.

Could not believe it only took fifteen minutes to make. I added just a touch of soy sauce. Don’t know how often I’d make it, but easy to make, easy ingredients and easy clean up.

This soup is delicious, just like the way I have made it for many years and tastes just like the restaurants. Make sure you use canned CHINESE chicken broth like Swanson’s or Knorr. Don’t use Campbell or Lipton chicken broth or else it will taste weird. Also I always use regular (not low sodium) and add another can of water to dilute it, and use two teaspoons of corn starch to thicken. The sweetness of the corn needs to be balanced out with salt.

I made this before and I still love it as not only is it tasty but it’s easy to find all the ingredients in my local grocery and I can easily improve the taste if I want to by adding frozen or canned vegetables, meat or even mushrooms for additional flavor.

Extremely simple, ready in seconds, yet deliciously good even my ex’s grandmother loves it!

Just finished this soup for lunch. Made as recipe was written, then tasted and added as others suggested….. pinch of cayenne, tbl soy sauce and rice vinegar. Finished with the sesame oil and scallions on top. This will be good to change up in the soup rotation. It is not a standout and definitely not complex in its flavors, hence the additions, but still worthy of having once in awhile as a quick warming soup

quick easy and inexpensive! also tastes great too due to the simple flavours. would have added a little soya sauce/vinegar if i had some on hand but just added a little salt and chilli sauce instead. bought cream style corn by accident and now i know how to use it 🙂

Perfect for a late night craving! Basic recipe would have been perfect but wanted to spice it up. Based on other reviews added: doubled chicken broth (Better than Bouillon paste), 1/2 cup rice wine (mirin), 2 tbsp. sesame oil, and seasoned with green onion and white pepper.

This recipe was really quick and easy to make it turned out really well in the end but it tasted better when I added sesame oil.

So simple and delicious and you can add your own little twist. I doubled the recipe and added a 1/2 tbsp of lite soy and some pepper.

This corn soup is brilliant! Use arrowroot powder instead of corn starch for a healthier version. You can also make your own chicken broth or replace with water. 🙂

The soup was very good, but sweet, which I thought a different taste than the traditional soup I used to have at Chinese restaurants. I would definitely make it again, but will replace cream-style corn by corn kernels.

I really wanted to like this recipe more than I did. I’m a super picky eater, and the only two soups I like are chicken noodle and corn/egg flower soup. I’m trying to change my diet and take control of food proportion/calories, and since I love this soup and it’s lower in calories, I just decided to stock up on ingredients for it since I plan on eating it often. I got a sweetened cream corn, and I highly regret it. It is over powering. I mean, it’s still good, it’s just SO sweet compared to the restaurant style I’m used to. When I run out I’m definitely going to look for a less-sweet cream corn.

Quick and easy to cook. I didn’t have cornstarch so I used all purpose flour instead at a ratio of 2 teaspoons of flour to 1 teaspoon cornstarch (added more water too and cooked a little longer to compensate for flour’s flavor).

This was a delicious fast and easy soup. I tripled the recipe and added cumin frozen corn and chili paste. It was spicy and sweet and delicious

Really liked this and super easy to make. I made the recipe X4 (16 servings total) and it scales very nicely. I used a large wisk to drizzle the egg into the soup and it created the perfect ribbons I was looking for. I did add a little sriracha (very little) and it gave it just the slightest bit of heat, without even knowing it was there. Finally, I garnished it with the green tops of green inions. Very, very nice recipe. Definitely a keeper.