Step 1

Cut chicken breasts into medium sized pieces. Boil until cooked and then remove from water.

Step 2

Mince chicken into crumbles for the soup, or cut into smaller pieces.

Step 3

In a large pot, combine chicken stock, chicken, and corn and bring to a boil.

Step 4

Add in sesame oil, white pepper powder for flavor, turmeric for color and MSG for a kick of umami flavor.

Step 5

Add water and cornstarch in a separate bowl, mix together, and then add to the soup to help thicken the broth.

Step 6

Finally, crack 4 eggs into a separate bowl and beat them. Turn your heat to medium and swirl your soup into a vortex and add in your eggs while stirring to create nice wispy strands.