In a large pot over high heat, add the chicken broth, blended sweetcorn (for a smoother texture), soy sauce, minced ginger, minced garlic, and cornstarch dissolved in a bit of water.

Stir well and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer. Stir occasionally to prevent sticking. Allow it to cook for about 5 minutes, or until the soup begins to thicken slightly.

Stir in the cooked shredded chicken and season with white pepper. Taste and adjust the seasoning with salt if needed.

Turn off the heat and slowly drizzle in the beaten egg while stirring gently in a circular motion. This will create delicate, silky egg ribbons that add to the soup’s rich texture.

Ladle the hot soup into bowls and garnish with freshly chopped shallots for extra flavor and a touch of color. Serve immediately and enjoy this delicious homemade favorite!