Chicken & Sweetcorn Egg Drop Soup^★

• 2 tbsp olive oil
• ¼ onion finely chopped
• 2 cloves garlic, finely chopped
• 1 carrot, finely diced
• 1 litre chicken stock
• 1 cup frozen sweetcorn
• 1 cup shredded cooked chicken
• 1 cup small noodles (broken spaghetti of tagliatelle)
• 1 tsp salt
• ½ tsp msg
• pinch white pepper
• 1 tsp cornflour mixed with 1 tbsp of cold water
• 1 egg

Heat olive oil over medium heat

Gently fry garlic and onion till translucent

Add carrot and fry for 2 mins

Add stock and bring to a boil

Add sweetcorn, chicken, noodles, salt, msg and pepper and bring back to boil for 4-6 mins

Whisk the egg with chopsticks til no strands of white remain

Take the pan off the heat and allow to cool a few moments before adding the cornflour slurry

Put back on a gentle heat and mix until thickening

While gently stirring the soup with the chopsticks, drizzle the whisked egg in

Remove from the heat after 1 min of continued stirring

Ladle into bowls and garnish with finely chopped spring onions. Serve immediately