Hakka Style Chicken Corn or Egg Drop Soup

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Another great leftover makeover for using up leftover roasted chicken or turkey. Or skip the meat all together and it is a delicious vegetarian egg drop soup!

The secret to restaurant style hakka chicken corn soup

The secret is in the type of corn you add. Rather than just adding frozen or fresh corn kernels, which are of-course delicious, you need a can of cream style corn or creamed corn. The added sugar and cornstarch in the creamed corn makes all the difference in flavour that makes it exactly like what you would get at your favourite hakka place.

This makes for a very easy one pot leftover makeover that can be an appetizer, meal or a snack.

I love this topped with a sprinkle of togarashi seasoning and a few drops of my Easy Chinese Chill Oil for an extra kick.

Hakka Style Chicken Corn Soup or Egg Drop Soup

A simple one pot leftover makeover for your roasted chicken or skip the meat and turn this into a vegetarian egg drop soup. Either would rival the same soup you get at your favourite hakka place!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Keyword: dairy free, gluten free, Vegetarian
Servings: 4


  • 4 cups chicken or vegetable stock
  • 1 tsp garlic, minced
  • 1 inch fresh ginger, thinly sliced
  • 1 tbsp coconut aminos (or soya sauce)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 can cream style corn (398ml, just over 1 cup)
  • 3-4 large eggs
  • 1 cup frozen fresh corn kernels (optional)
  • 1-2 cups shredded chicken (or try leftover shredded turkey)
  • salt & pepper to taste

Optional – For a thicker soup

  • 1 tbsp corn flour
  • 4 tbsp water

Optional Toppings

  • chilli oil (see recipe below)
  • togarashi seasoning


  • In a large saucepan on medium heat bring to a boil the broth, ginger, garlic, coconut aminos (or soya sauce), rice vinegar and cream style corn. Allow to boil for at least 5-10 minutes for the flavours to come together.
  • In a separate small bowl, whisk together the eggs till foamy.
  • When the broth has come to a boil, salt to taste. Turn down to heat to a simmer.
  • Gently start to stir the broth in a circular pattern. While you are still stirring slowly start to drizzle the beaten eggs into the soup in a thin stream. Keep stirring until all the egg has been incorporated. It should create nice thin wisps of egg as you stir.
  • Bring to a boil and add the shredded chicken and additional corn, if using.
  • Once again adjust for seasonings and serve hot. I prefer the soup this way, but if you want a thicker, restaurant style soup move on to the next optional step:

Optional – For a thicker soup

  • For a thicker, more restaurant style soup- add a corn flour slurry – mix 1 tbsp corn flour with 4 tbsp water so it makes a thin paste. Gently pour this mixture into the simmering soup and stir immediately. Allow to come to a boil and your soup will instantly thicken up. Simmer for at least 5 minutes to cook the corn starch before serving.
  • Note: Once the corn starch is added the soup it will not freeze well. When refrigerated the corn start will cause the soup to thicken up even more. So I recommend serving right away once you have added the corn starch. If you do have to refrigerate leftovers for later, add a splash of water or broth to thin it out when reheating.


Tip: For meal prep – do not add a corn flour slurry. Make the soup and freeze or refrigerate for later. When you are re-heating to serve that is when you add the corn flour slurry if you like.Β 
Try this with a splash of my Easy Chinese Chilli Oil.

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