Chinese chicken and sweetcorn soup with egg ribbons
A silky, gently gingery takeaway favourite made at home in twenty minutes, with soft ribbons of egg.
- Time20 min
- LevelEasy
- Costabout £3.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the broth, ginger and tamari in a large pan and bring to a simmer.
- 2
Add the chicken and sweetcorn and simmer for 6 minutes until the chicken is cooked through.
6 min - 3
Mix the cornflour with 4 tbsp cold water, stir it in and simmer for 2 minutes until the soup turns glossy and a little thick.
2 min - 4
Turn the heat low. Pour in the egg in a thin stream while stirring slowly, so it forms silky ribbons.
- 5
Stir in the sesame oil and white pepper, and serve topped with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.