Add the water, corn, ginger, garlic and stock powder to a pot and bring to the boil. Add the noodles but leave the flavour sachet out. Add the mixed vegetables. Simmer for 2 minutes. Pour the egg slowly in a thin stream all over the noodles.Turn off the heat, the eggs will gently cook in the hot soup. Very gently stir the egg through the noodles. Serve in soup bowls with chopsticks and a soup spoon. Top with shallot, coriander and chilli for extra flavour.