Chinese-style Corn and Egg Soup

Chinese-style Corn and Egg Soup

A Chinese soup with chicken breast and creamed corn. This warming soup is best enjoyed during the cold season.

Ingredients: 4 servings

Chicken breast
1 tablespoon
Cellophane noodles
50 g
Canned creamed corn
1/2 can
Green onions (with the green parts)
600 ml
Chinese soup stock
1/2 scant tablespoon
1/2 teaspoon
● Katakuriko
1 tablespoon
● Water
2 tablespoons
Sesame oil
2 teaspoons
Salt and pepper
to taste


1. Butterfly the chicken breast and season with salt and a little sake (not listed). Cover with plastic wrap and microwave for 2 minutes. Chop the green onion roughly.
2. Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
3. In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil. Add the chicken from Step 2, then add the ● katakuriko dissolved in water to thicken the soup.
4. Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
5. Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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Story Behind this Recipe

This is my family's regular Chinese soup.