This super tasty soup has become a classic in our house, it was always requested on sick days home from school. I always find sweetcorn lends a warm and comforting taste to soups and its bright colour puts a smile on my face. Try not to skimp on ingredients for this one, it tastes best when you use the best ingredients – homemade stock and fresh ginger are a must!

Serves 4
Leftovers of half a roast chicken, shredded
1 litre/2 pints of homemade chicken stock
2 x 400g tins sweetcorn
1 tablespoon of sunflower oil
1 large thumb-sized piece of ginger, finely chopped
2 garlic cloves, finely chopped
1 tablespoon of soy sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
2 eggs lightly beaten
4 spring onions, finely sliced, diagonally

In a large pot with a little oil, fry the garlic and ginger for about 3 minutes, add the corn and cook for a further 3 minutes.

Add a little bit of the chicken stock and, with a hand blender, blitz the mixture until it becomes smooth. Add the rest of the chicken stock, soy sauce, rice wine vinegar and sesame oil. Bring to the boil, and simmer for 10 minutes.

Beat the eggs in a pyrex jug, which will make it easy for you to trickle them into the soup. Reduce the heat and while the soup is still simmering, stir it continuously in a figure of eight motion and gently trickle in the beaten egg a little bit at a time to form thin strands. Add the chicken shreds and stir through. Serve with a generous garnish of spring onions.