In a medium pot, pour 4 cups of your chosen soup stock and bring it to a gentle boil over medium heat. This will create a rich, flavorful base.

Once boiling, add a slice of fresh ginger and 1 cup of fresh corn kernels to the pot. Allow the mixture to simmer for about 3-4 minutes.

After 4 minutes, turn off the heat. Gently beat 2 large eggs in a separate bowl to prepare for adding them to the broth.

Slowly stream the beaten eggs into the hot soup while continuously stirring in one direction to create delicate egg flowers.

Transfer the soup to individual bowls and garnish with finely chopped spring onions. Serve hot.