Ingredients

· 2 cups chicken broth

· 1 can creamed corn

· 1 teaspoon soy sauce

· 1 teaspoon minced ginger

· 1 garlic minced clove

· 1 teaspoon corn flour mixed with cold water

· 1 egg

· 1 cup shredded cooked chicken

· Salt and white pepper

Method

Place broth, creamed corn, soy sauce, ginger, garlic and corn flour water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for five minutes until slightly thickened. Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in ribbons throughout the soup. This also thickens the soup. Add the chicken, season with white pepper, and serve.