Place a pan on the stove and add the chicken stock pot.
Dissolve the cornflour in the water and stir well with the whisk. Then add it to the stock in the pan.
Then add the chopped ginger, chopped garlic and the soy sauce.
Cook for a few minutes until the soup is well thickened.
Beat the eggs until the mixture is smooth and runny.
Turn the heat to the highest setting and pour the egg mixture into the pan in a trickle while continuing to stir well with a whisk. The egg in the soup forms thin strings, making the broth creamy. Add the corn.
Let it simmer gently for about 10 to 15 minutes.
Serve the soup and garnish with some spring onion.
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