Foryoueats: Chicken, Cauliflower and Sweetcorn Soup | Marion's Kitchen

Ingredients

• ½ head cauliflower, cut into florets
• 2 cups frozen corn kernels, defrosted
• 1 cup shredded chicken (from your basic chicken stock, see below)
• 2 tbsp cornflour (cornstarch), mixed with 2 tbsp water
• 2 eggs, beaten
• sea salt, to taste
• finely sliced spring onion (scallions), to serve
• Basic chicken stock:
• 1 whole chicken
• 2 garlic cloves, crushed
• 2 spring onions (scallions)
• 4cm (1.5″) pieces ginger, sliced
• 1 tbsp dried shrimp (optional)
• 1 tbsp soy sauce