Chicken Corn Soup

Serves: 4

By Ewa Huang and Jeromy Ko of Nom Life


  • 2 medium-sized skinless, boneless chicken breasts, cut into smaller pieces or diced into crumbles
  • 32 oz chicken stock
  • 1 can unsweetened corn
  • 1 teaspoon sesame oil
  • 2 dashes of white pepper powder, plus extra for serving
  • 1/2 teaspoon turmeric
  • 1 pinch of MSG
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 4 eggs, whisked
  • Scallions to top


  1. Cut chicken breasts into medium sized pieces. Boil until cooked and then remove from water.
  2. Mince chicken into crumbles for the soup, or cut into smaller pieces.
  3. In a large pot, combine chicken stock, chicken, and corn and bring to a boil.
  4. Add in sesame oil, white pepper powder for flavor, turmeric for color and MSG for a kick of umami flavor.
  5. Add water and cornstarch in a separate bowl, mix together, and then add to the soup to help thicken the broth.
  6. Finally, crack 4 eggs into a separate bowl and beat them. Turn your heat to medium and swirl your soup into a vortex and add in your eggs while stirring to create nice wispy strands.


For longer, wispier strands of eggs; let the egg strands sit after one initial slow stir. For servings, add a dash of white pepper and scallions to top of soup.

  • Calories: 320
  • Fat: 11G
  • Cholesterol: 260MG
  • Protein: 34G
  • Sodium: 470MG
  • Carbohydrate: 18G
  • Fiber: 1G