Directions

To Cook

1. Bring the chicken stock to the boil. Add the ears of corn and cook for 4 mins.
2. Remove the corn from the broth and slice the kernels off. Set aside.
3. Mix the cornflour with 1 tbsp water and stir until a thick paste forms. Add the paste to the broth, along with the ginger and soy sauce. Simmer for 1 min.
4. Add the chicken, corn kernels and creamed corn to the broth. Cook for 2 mins.
5. Whisk the egg whites and slowly add to the soup, stirring until white ribbons form.
6. Divide the soup among four small bowls and top with chopped spring onions.