Sweet Corn Soup

Ingredients:-
                                                                                                 Serves 4
Chicken Stock                              4 cups/ 1 litre
Soy Sauce                                     1 tablespoon
Finely grated ginger                        2 teaspoon
Cornflour                                        1 tablespoon
Water                                             1/4 cup (60ml)
Can creamed corn                           420 g
Can corn kernels, rinsed or drained   300g
Egg whites                                        2 number
Sesane oil/ sunflower oil                    1 teaspoon
Salt and freshly ground pepper
Green shallots ends trimmed, thinly sliced diagonally

Methods:-
- Prepare chicken stock and sieve it and get the clear chicken stock set aside on another utensil for 5 minutes to cool slightly.
-Add the soy sauce and ginger to the chicken stock. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the chicken stock. Cook, stirring occasionally, for 2 minutes or until stock thickens slightly. Add the creamed corn, corn and cook, stirring occasionally, for 2 minutes or until hot.
-Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
-Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
-Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.