In a small sauce pan, gently boil half the corn until soft. Drain and puree. Set aside

Heat the oil in a heavy based saucepan over medium heat. Gently stir in the shallots, ginger and mirin until fragrant. Add the stock to the pan and bring to the boil

Add the shredded chicken, pureed corn and reserved whole corn kernels, then gently simmer for 5 minutes

In a small bowl, add 4 tablespoons of water to the cornflour and stir to combine

Stir the soup and swirl in the cornflour mix slowly. Simmer for 10 mins

Turn heat to low, then stir the soup in one direction and slowly pour the egg whites through the soup

To serve, ladle soup into bowls. Top with shallots and extra white pepper