This Asian-inspired soup combines the robust flavour of Chicken Stock with the tang of fresh ginger, stir-fried fresh corn and green onion.
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|1. Stir fry green onions and ginger in oil for 1 minute.|
|2. Add corn and fry for 1 minute.|
|3. Add stock and bring to a boil.|
|4. Season with sugar, pepper, salt and ponzu and simmer for 5 minutes.|
|5. Serve hot and garnish with green onions, cilantro and sesame oil.|