Sweet Corn Soup

I'm really fond of soups because it fills me up quickly which means less room for the main course.
One of my favourites is this Chinese restaurant standard - sweet corn soup. It can also have a variety of meat in it.

Ingredients:

• Chicken/Vegetable stock cube-1 or 1 liter chicken stock
• Sweet corn kernels-1cup
• Spring onions-few strings
• Cornstarch-2tbsp
• Egg-1(optional)
• Soy sauce-1tsp
• Salt-to taste
• Pepper powder-taste

Dissolve the chicken stock cube in a liter of water
Add the corn kernels to it and pressure cook till creamy and soft.

Heat the oil in a pan.

Chop spring onions and saute for a minute and add the cooked kernels with stock.
Add soy sauce,salt and pepper powder to taste.
Mix together the cornstarch and 1/4 cup water. Set aside.
Whisk the egg until frothy.
Stir in the cornstarch mixture until smooth and bring to a boil.
Add water if required to get desired consistancy

Simmer for at least 5 minutes.

Slowly stir in the egg mixture in a thin stream to the soup until well blended.

Taste and adjust seasoning with extra salt and pepper if needed.
Serve garnished with chopped green onions on top.