Hot & sour prawn & sweetcorn soup - Good Food Middle East

Ingredients

• 1½ l hot chicken stock
• 1 tsp white caster sugar
• 2 tbsp Chinese black rice vinegar, cider or white wine vinegar
• 1 thumb-sized piece ginger, finely sliced into matchsticks
• ½ red chilli, sliced
• ½ pack silken tofu, diced
• handful frozen sweetcorn
• 150g cooked prawns
• 2 eggs, beaten with 1 tsp sesame oil
• 150g beansprouts, rinsed
• shredded spring onions, to serve