Chicken Sweetcorn Soup

• chicken bone↗1
• thin slices of fresh ginger4

  plus 1 tbsp finely grated

• onion↗2

  quartered

• garlic cloves↗3

  finely grated

• apple cider vinegar↗2 tsp
• corn↗325g can

  325g can

• green onion↗3

  whites thinly sliced, greens sliced at an angle

• cooked chicken100g

  shredded

• tamari↗2 tsp
• eggs↗2

  beaten

• sesame oil↗few drops

  to serve (optional)

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil. Break the carcass into a large non‑stick pan and add the ginger slices, onion and two‑thirds of the garlic. Cook, stirring, for about 2 minutes – the meat will stick to the pan bottom, but this adds flavor. Add 1.5 litres of boiling water, add the vinegar, cover and simmer for 2 hours.

2. 2

   Place a large sieve over a bowl and pour the contents of the pan through it. Measure the liquid in the bowl – you need about 450 ml. If there is too much, return it to the pan and boil uncovered to evaporate excess. Transfer the onion from the sieve to a bowl with three‑quarters of the corn. Blend to a smooth consistency with an immersion blender.

3. 3

   Return the broth to the pan and add the corn purée, the remaining corn and garlic, grated ginger, the green‑onion whites and the chicken. Simmer for 5 minutes, then add the tamari. Turn off the heat and quickly stir in the beaten egg, stirring lightly so that egg ribbons form. Season with pepper, divide into bowls. Garnish with the green‑onion greens and a few drops of sesame oil if using.