Creamed Corn & Egg Soup

Place Chicken Stock, Ginger, Sake and Sesame Oil in a large saucepan and bring to the boil over high heat. Season with Salt and White Pepper.

Add Creamed Corn and mix well, and bring back to the boil.

Place Potato Starch and Water in a small bowl and mix well. Then add the mixture to the hot soup and stir to thicken the soup.

Add Egg(s) slowly in a circular motion into the hot soup, gently stirring. When the egg is cooked, remove from the heat. Check the flavour and add extra Salt & White Pepper if required.

Add finely chopped Spring Onion. Sprinkle extra White Pepper over if you like and enjoy.