Chicken Noodle Soup

      Chicken noodle soup
Ingredients:
Sweet Corn, cream style: 1 tin
Chicken stock: 1.25 litres (5 cups)
Spring onions - 2 tbsps, finely chopped
Garlic  - 1/2 tsp, finely minced
Spring onion greens - 4 tbsps, finely chopped
Cornflour - 2 1/2 to 3 tbsps (corn starch)
Vegetables-  carrot, beans, cooked corn
Noodles- 1/2packet
Light soy sauce - 1/2 tsp
Egg - 1, beaten lightly
Sugar: 3/4 tbsp
Salt to taste
Butter - 1 tsp
White pepper powder - as required
Spring onion greens: 3-4 tbsps (finely chopped) for garnish
Method

Heat oil in a heavy bottomed vessel, add spring onion whites and garlic and saute for a mt. Add the shredded chicken and saute for a mt. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Add noodles.Add cream style sweet corn and chicken stock and bring to a boil. Reduce flame and cook on low flame for a mt.
Add salt and cook further for 3-4 mts.
Mix the cornflour in 4 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.

Tips
Prepare the chicken stock by boiling 1 1/2 litre  of water, 3/4 tsp salt, 1/2 tsp black pepper powder, 1/2" ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for 15 mts and turn off flame. Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.
You can use black pepper powder instead of white pepper powder
Adjust corn flour according to the desired thickness of soup.
You can prepare cream style corn at home.  Melt a tbsp of butter in a vessel, add 2tsp of the cornflour and saute for 2 mts. Blend  to a paste by adding 3tbsp of milk or butter.