Corn and Egg Soup

Ingredients:

- 1/4 cup corn kernel

- 2 tbsp milk

- 1/2 tsp ginger, minced

- 2 tbsp corn starch

- 2 tbsp water

- 1 egg white, lightly beaten

- 4 cups chicken stock

- Chicken breast, cooked and striped

- 1 green onion, thinly sliced

Preparation:

- In a large pot, combine ginger, corn kernel, milk, and chicken stock. Heat on high heat until the soup boils. Turn the heat down to simmer for 10 minutes.

- Mix corn starch with water. Turn heat up. Add corn starch to the pot. Slowly pour egg white to the pot and stir well.

- Turn heat off. Sprinkle the top of soup with green onion flakes.