Sweet corn soup with ginger | Women's Weekly Food

Ingredients

• 1 brown onion (80g), sliced finely
• 1 clove garlic, crushed
• 2 centimetre (¾-inch) piece fresh ginger (10g), cut into matchsticks
• 420 gram (13½ ounces) canned corn kernels, rinsed, drained
• 1 1/2 litres (6 cups) salt-reduced chicken stock
• 2 teaspoon japanese soy sauce
• 2 1/2 tablespoon cornflour (cornstarch)
• 2 tablespoon water
• 1 egg white, beaten lightly
• 2 green onions (scallions), sliced thinly