Chicken Sweet Corn Soup with Ginger

Name: Chicken Sweet Corn Soup with Ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) boneless, skinless chicken breast, cut into ½-inch (1.3 cm) cubes; 6 cups (1440 ml) low-sodium chicken stock; 2 cups (320 g) fresh or frozen sweet corn kernels; 2 tablespoons (20 g) fresh ginger root, peeled and minced; 1 large egg white, lightly beaten until foamy; 1½ teaspoons (7½ ml) toasted sesame oil; to taste kosher salt; to taste white pepper; 1 tablespoon (8 g) cornstarch, mixed with 2 tablespoons cold water until smooth (optional); 2 fresh scallions, thinly sliced (white and light green parts); 2 tablespoons (8 g) fresh cilantro leaves, chopped (optional)

From the MyKitchenBank Kitchen

A silky Chinese-style soup combining tender chicken breast with sweet corn kernels, warming ginger, and a delicate egg white finish. This classic comfort soup is light yet satisfying, with a clean broth enriched by sesame oil and garnished with fresh scallions and cilantro.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Have all ingredients prepped and measured before you start—the soup cooks quickly once the broth comes to a boil
If using fresh corn, cut kernels from the cob; if frozen, thaw first
Separate the egg white from the yolk and beat it lightly with a fork until pale and foamy

1
Bring stock to boil
- Pour the chicken stock into an 8-quart (7.5 L) stockpot or large saucepan and bring to a boil over high heat, about 5 minutes.
- Once boiling, add the minced ginger and stir to distribute evenly.
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Ready when: Stock is at a rolling boil and ginger is distributed throughout
Tip: Don't skip browning or infusing the ginger—it adds essential aromatics to the broth
2
Add chicken and corn
- Add the cubed chicken breast and sweet corn kernels to the boiling stock.
- Stir well to separate the chicken pieces and prevent them from clumping.
- Return to a gentle boil.
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Ready when: Chicken is opaque throughout and just cooked through (no pink centers); corn is tender
Tip: Cubing the chicken into uniform ½-inch pieces ensures even, quick cooking—avoid larger pieces that might cook unevenly
3
Optional thickening
- If you prefer a slightly thicker soup, whisk the cornstarch slurry and slowly drizzle it into the simmering soup while stirring constantly.
- Simmer for 1 minute until the broth turns slightly opaque and thickens.
- This step is optional; skip it for a clear, brothier soup.
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Ready when: Broth is slightly thickened and no starchy cloudiness remains after simmering
Tip: Stir the cornstarch slurry well before adding—settled cornstarch can clump. Add slowly to avoid lumps
4
Temper and add egg white
- Reduce heat to medium-low.
- Remove the pot from heat briefly.
- While stirring the soup slowly in a circular motion, slowly drizzle the beaten egg white into the broth in a thin, steady stream.
- The stirring creates thin, silky ribbons of egg throughout the soup.
- Return to low heat and let simmer for 1 minute without stirring.
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Ready when: Egg white forms thin, opaque ribbons throughout; no raw, clear egg white remains
Tip: Stir while adding egg white to create ribbon-like strands. If you pour it in without stirring, it will clump into one large piece—slow, steady drizzling is key
5
Season and finish
- Taste the soup and season with salt and white pepper as needed.
- White pepper is traditional in Chinese soups and blends seamlessly without visible specks.
- Drizzle in the toasted sesame oil and stir to combine.
- Taste again and adjust seasoning.
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Ready when: Soup is well-seasoned and fragrant with sesame oil
Tip: Add sesame oil at the end so its delicate, nutty aroma isn't cooked off; taste-test and adjust salt gradually to avoid over-seasoning
6
Ladle and garnish
- Ladle the soup into bowls and top each serving with a generous handful of sliced scallions and a pinch of fresh cilantro.
- Serve immediately while hot.
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Ready when: Soup is steaming hot and garnished attractively
Tip: Reserve the bright green tops of the scallions for garnish—they add color and a fresh bite of onion flavor

Good to know

Tips

Uniform chicken cubes (½ inch) cook evenly and quickly. Larger or uneven pieces may remain undercooked in the center or overcook on the edges.
White pepper is traditional in Chinese soups because it blends invisibly and won't speckle the pale, delicate broth. Black pepper would be visible and change the visual appeal.
To create silky egg ribbons, stir the broth in a slow circular motion while drizzling the beaten egg white in a thin stream. Rushing this step results in clumpy, scrambled egg rather than ribbons.
Don't skimp on the sesame oil—it's added at the end to preserve its fragrant, nutty character. A full 1.5 teaspoons perfumes the entire pot for 4 servings.

Make ahead

You can prepare the chicken, corn, and ginger up to 4 hours ahead; store them separately in the fridge. The soup itself is best served fresh, but it keeps well in the fridge for up to 3 days and can be reheated gently on the stovetop.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat until steaming, stirring occasionally—do not boil, as boiling may toughen the egg white ribbons. Not suitable for freezing due to the egg white texture becoming grainy when thawed.

Substitutions

fresh or frozen sweet corn kernels → frozen corn kernels or canned whole corn (drained). Fresh corn offers the best flavor and texture, but frozen or canned works well. Thaw frozen corn first and drain canned corn completely to avoid adding excess liquid.
boneless, skinless chicken breast → boneless, skinless chicken thighs, cut into bite-sized pieces. Thighs are fattier and more forgiving if slightly overcooked, though they take 2–3 minutes longer to cook through. White meat chicken breast stays tender if not overcooked.
fresh ginger root → ¼ teaspoon white pepper or ½ teaspoon ginger powder mixed into the stock. Fresh ginger is strongly preferred for its bright, peppery warmth. Powdered ginger is much more concentrated, so use sparingly, and it lacks the fresh bite.
toasted sesame oil → good-quality olive oil or neutral oil like grapeseed oil. Sesame oil's nutty, toasted flavor is traditional and adds authentic Chinese character. Other oils work but lose that distinctive aroma.