Easy Chinese-Style Corn Soup

This is our favourite Chinese-style corn soup recipe. This soup is perfect for a lunch or dinner. You can change the flavor with using another soupstock without egg, or changing the volume of the soupstock and milk, and also you can add chicken meat as well.
 
Ingredients (Serves 4);

• 1 tbsp cooking oil
• 3 cups (600ml) Chinese soup (I use Japanese Chicken stock here. Ajinomoto's )
• 1 tin of creamy corn
• 10g butter
• sugar, salt and blackpeper
• 2tbsp cornflour (cornstarch) + 1 1/2 tbsp water
• 1 tbsp double cream (or milk)
• 1 beaten egg

1. Heat the oil with the butter in a pan over a medium heat. Once the butter has melted add the soup stock until boiling.
2. Add the creamy corn and continue to cook for a few minutes.
3. Season to taste, with sugar, salt and black pepper, and then add the double cream.
4. Add thickness with the mixed cornflour with water.
5. Stir in the beaten egg slowly.
6. To serve, pour into a warm bowl.