Step 1

Use a sharp knife to roughly cut the lasagne sheets into uneven pieces.

Step 2

Combine the water and chicken consomme in a large saucepan, and bring to the boil over high heat. Reduce heat to medium. Add the chicken and sliced ginger, and simmer, uncovered, for 12 minutes or until the chicken is just cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside to cool for 5 minutes. When cool enough to handle, use your fingers to shred the chicken into small pieces.

Step 3

Strain the broth through a fine sieve into a clean saucepan. Discard the ginger. Bring the broth to the boil over high heat. Add the chicken, lasagne sheet pieces and baby corn. Reduce heat to low and simmer, uncovered, for 3 minutes or until corn is just tender. Stir through the shredded ginger. Taste and season with pepper.

Step 4

Ladle the broth into serving bowls and sprinkle with the green shallots.