| • | Wash and thinly slice baby corn and also wash, trim and chop the spring onion. Also keep some spring onion for garnishing.
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| • | Peel and crush the garlic.
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| • | Mix the cornstarch in half a cup of water.
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| • | Break the egg and remove the yolk from it. Beat the egg white lightly and keep it aside, for later use.
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| • | Heat oil in a pan and add crushed garlic and fry briefly. Also add chopped spring onion and cook for 2-3 minutes, on high heat.
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| • | Add thinly sliced baby corn and continue to cook for a minute.
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| • | Mix in vegetable stock, along with sweet corn kernels and bring it to a boil. Also add white pepper powder, ajinomoto and salt, according to your taste.
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| • | Add mixed cornstarch into the soup, stirring continuously. Bring it to boil and cook for a while.
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| • | Now, reduce the heat and pour a spoonful of beaten egg white into the simmering soup.
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| • | Let the egg white come up to the surface in the form of a white flower.
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| • | Repeat until all the beaten egg white is used. Garnish with the reserved spring onion greens. |
