Step 1
Bring the chicken stock to a boil in a large pot. Add the corn cobs and chicken, reduce the heat to a simmer and cook for 8-12 minutes, or until the chicken is cooked through.
Step 2
Remove the chicken from the pot and set aside to cool slightly. Continue simmering the corn cobs for another 3 minutes, or until tender.
Step 3
Once cool enough to handle, shred the chicken using your hands or two forks. Cut the kernels from the corn cobs and set aside.
Step 4
Add the ginger, spring onions, creamed corn, corn kernels, cornflour mixture and soy sauce to the simmering stock. Stir to combine and allow to simmer gently.
Step 5
Meanwhile, bring a separate pot of water to the boil. Cook the instant noodles according to the packet instructions, then drain and set aside.
Step 6
While gently stirring the soup, slowly pour in the whisked eggs to create egg ribbons. Add the shredded chicken and cooked noodles to the soup. Stir well to combine and heat through.
Step 7
Ladle the soup into bowls and garnish with extra sliced spring onions. Serve hot.
