2 cups (500 ml) chicken or vegetable broth/stock

1 can (16 oz / 420 g) creamed corn

1 tsp soy sauce (all-purpose or light)

1 tbsp rice vinegar

1 tsp minced or finely chopped ginger

1 garlic clove, minced or finely chopped

1 tsp cornstarch / cornflour mixed with a splash of cold water

1 egg, whisked

1 cup shredded cooked chicken

Salt and white pepper, to taste

3 tbsp sliced scallions / shallots (optional, for garnish)

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In a medium saucepan, combine the broth, creamed corn, soy sauce, rice vinegar, ginger, garlic, and the cornstarch mixture. Bring to a boil over high heat.
Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Adjust seasoning with salt to taste, then remove the pot from heat.
Slowly pour in the whisked egg while gently stirring to create delicate egg ribbons throughout the soup.
Stir in the shredded chicken and season with white pepper.
Garnish with sliced scallions or shallots and serve hot.

For a vegetarian version, omit the chicken and use vegetable broth.

Add greens like bok choy or spinach for extra nutrients and color.

Drizzle with sesame oil for added depth of flavor.

If reheating, gently warm on the stove and stir to restore texture.

To freeze, skip the cornstarch until reheating to prevent separation.