Sweet Corn Chicken Soup

Ingredients

• Sweet Corn Cream Style 1 ½ cups (400 g)
• Chicken Stock 4 cups (960 g)
• Cornflour (Cornstarch) 1 tbsp (15 g)
• Salt 1 ½ tsp or to taste
• MSG/Ajino moto ¼ tsp (optional)
• Egg, slightly beaten 1
• Chicken, cooked and diced ½ cup (100 g)

Preparation

• Dissolve the cornflour in 1/2 cup water and keep aside.

• Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes.

• Add the salt and the shredded chicken and keep on simmer.

• Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.

• Add the ajino moto and serve hot.