Egg drop soup

Thinly slice the ginger and drain the corn. Put both in a pot with 1 litre of water, bring to the boil and simmer for 5 minutes. Season with salt.

Stir the starch into 4 tbsp of cold water and pour it into the soup in a thin stream, stirring. Simmer for 1–2 minutes until the soup thickens slightly.

Crack the eggs into a bowl and beat with a fork until smooth.

Lower the heat until the soup barely bubbles. Swirl the soup with a spoon and pour in the eggs in a thin stream. Don't stir for 30 seconds while the egg sets into delicate ribbons.

Pour the eggs into a rolling boil and you'll get rubbery lumps instead of ribbons.

Turn off the heat and add the sesame oil and pepper. Finely chop the green onions and scatter them over the soup. Done!