Ingredients

– 500ml vegetable stock

– 1½cup corn, boiled

– 2tbsp light soy sauce

– 2tbsp corn flour

– 1 cup mixed vegetables (beans, carrots, tofu, mushrooms, cabbage etc)

– 1 egg

– salt and pepper, to taste

– water, as needed

Method

This is the list of ingredients.

Take half of the corn and give it a few pulses in the blender.

In a deep bottom pan, add the vegetable stock and bring to a boil.

Next, add the beans.

Then, add the carrots.

Add the cabbage.

Next, add the mushrooms.

Then, add the tofu.

Add the corn.

Give it a stir.

Next, add the creamed corn.

Then, add the salt.

Next, add the pepper.

Then, add the soy sauce.

Finally, mix the cornflour with water and add to the soup.

Crack open an egg in a bowl and gently beat it.

Slowly, add the egg in a stream into the soup, while continuously stirring it.

Give it a final stir and take it off the heat.

Sprinkle with spring onions on top and serve hot.