Ingredients:

1 tablespoon oil
2 spring onions, finely sliced (reserve some green tops for garnish)
1 garlic clove, finely grated
1 small piece of ginger (about 10g), peeled and grated
1 litre chicken bone broth
300g cooked chicken, shredded
200g tinned or frozen sweetcorn
1 tablespoon cornflour mixed with 2 tablespoons cold water
2 eggs, beaten
1 teaspoon light soy sauce
½ teaspoon sesame oil
Salt and white pepper, to taste

Method:

1. Heat the oil in a saucepan over medium heat. Add the spring onion whites, garlic and ginger. Fry for 1–2 minutes until fragrant but not coloured.
2. Pour in the chicken bone broth and bring to a gentle simmer.
3. Add the shredded chicken and sweetcorn. Simmer for 5–7 minutes until everything is warmed through.
4. Stir in the cornflour slurry and let it bubble for 1–2 minutes - just enough to give the broth a little body while keeping it light.
5. Slowly drizzle in the beaten eggs while gently stirring to form soft ribbons through the soup. Season with soy sauce, sesame oil, salt and white pepper.
6. Serve hot, garnished with the reserved spring onion tops. Add a spoonful of crispy chilli oil if you like it spicy.