Step 1

In a pot, add creamed corn, stock, ginger and shredded chicken. Bring the pot up to boil. Turn the heat down to medium-low heat and boil for 5 minutes.

Step 2

Stir the pot with a spoon or a fork slowly in one direction, creating a small swirl/tornado.

Step 3

Continuing to stir the pot, very slowly, pour whisked eggs into the pot as it is boiling on medium-low heat. (note 2)

Step 4

Once all the eggs are in the pot, boil for about 20-30 seconds. Taste the soup then adjust for salt and white pepper. Add a little more white pepper for more heat if desired.

Step 5

To serve: sprinkle thinly sliced scallion/spring onions and a couple of drops of sesame oil. Discard the ginger slices.

Step 6

Give it a little stir and enjoy!