- Mix corn, chicken and white bases of the spring onion in a saucepan, add water and stock and bring to the boil.
- Turn heat to low, and add the beaten egg slowly about 10-15 cm above the pot while continuing to stir to form egg ribbons.
- Season with soy sauce.
- If a thicker texture is desire, mix in cornflour slurry.
- Pour soup into bowls and garnish with the spring onion greens.