2 cups chicken stock
1 cup sweetcorn (frozen or tinned)
2tsp cornflour
1/2 tsp sesame oil
1Tbsp soy sauce
1tbsp Mirin
1 egg
Bring to the boil chicken stock, sweetcorn, Mirin, soy sauce.
Blend the cornflour with a little of cold water and add to the soup stirring continuously until thickened.
Beat the egg and slowly trickle into the soup, stirring with a chopstick or fork to form egg strands.
Serve with a drizzle of sesame oil and pepper.
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