How to Make: If you are using fresh corn, peel and clean the corn from its cob. If using canned corn, drain and rinse the corn under running water. Finely chop garlic, scallions, and prepare chicken broth. Heat vegetable oil in a large pot over medium heat. Add the chopped garlic and sauté until fragrant and golden. Pour the chicken broth into the pot with the garlic. Let it boil and allow the broth to absorb the garlic aroma.

Add corn to the boiling broth. If using fresh corn, cook until the corn is done. If using canned corn, cook until the corn is hot enough. Beat the eggs in a separate bowl. Make sure the eggs are well mixed. While continuing to stir, slowly pour the beaten eggs into the soup. Stir constantly using a wooden spoon or spatula, so that the eggs form fine strands in the soup. Add the spring onions to the soup. Let the soup boil for a few minutes until all the ingredients are fully cooked.