6 cups of water
    2 tablespoon Massel chicken style stock powder
    1 tablespoon salt-reduced soy sauce
    2.5 cm piece of green ginger
    470 g can creamed corn
    1 teaspoon sesame oil
    4 tablespoon cornflour
    4 tablespoon water
    2 egg whites + 2 tablespoon water
    4 spring onion, sliced diagonally
    Combine in a large saucepan the first 6 ingredients, bring to boil.  Meanwhile mix the cornflour and water to make a smooth paste, add to soup stir until soup thickens, reduce heat and simmer.  Beat the egg whites and extra water lightly, add to soup in a thin stream, stirring well.  Season to taste.