2 litres good quality chicken stock, preferably homemade (see below for video instructions)
1 knob of ginger, finely minced
2 tbsp soy sauce
2 tbsp mirin
2 chicken breasts, skin removed
3 tbsp cornflour mixed with 3 tbsp water
2 x 420g cans of corn kernels, drained (one kept whole, one pureed)
2 eggs, beaten
6 spring onions, white and light green parts thinly sliced
Sesame oil, to season
In a large pot, add the stock, ginger, soy and mirin and bring to the boil. Reserve one ladle full of the stock. Turn the heat down to a gentle simmer and add the chicken breasts. Gently poach for 15 minutes.
In the meantime put one of the drained can of corn kernels into a food processor along with the reserved stock and blitz until a rough puree forms.
Remove the chicken once cooked and shred.
Now add the pureed corn and remaining corn kernels into the stock and stir well before adding the cornflour paste. Stir consistently until the soup thickens. Put the shredded chicken back into the soup to heat up.
Cook for another 10 minutes then turn off. Add the egg mixture in a slow steady stream and stir until thin cooked egg strands form.
Serve with a drizzle of sesame oil and spring onion.