Chicken Sweet Corn Egg Drop Tofu Soup

Mishu love Chicken sweet corn egg drop soup.She always request mommy to make this soup.She called this soup as "bumbleberry bumble soup".I don't why she called this soup "bumbleberry bumble soup,but I think maybe she named it after the cartoon she saw on TV..This time I add some tofu into the soup by getting the idea from Little Corner of Mine when she make her sweet corn tofu dish.To my surprised hubby help himself with second serving..Hmmm... this soup must be really friendly to kid and adult,right? This soup is also easy and simple to cook.You can easily wipe up this soup in less than 30 minutes.

Ingredients:
1000 ml water or chicken stock
1 large piece boneless chicken breast,diced + 2 tbsp corn flour
1 can creamy sweet corn,400 ml
3 large eggs
1/2 block soft silken tofu,diced small
2 cubes chicken bouillon(omit if use chicken stock)
salt to taste
1 tbsp ground black /white pepper powder
1 stalk scallion,washed and cut
Method:
1:Heat water or chicken stock in a medium stock pot at high heat.When water or soup is rolling boil,add in diced chicken with corn four.Slowly use ladle to separate the chicken mixture,add in sweet corn and seasoning.
2:Crack all eggs in a bowl,lightly beat the eggs with fork.When soup rolling boil again add in the beaten eggs and diced tofu.Cook for another 1 minutes and removed from heat.
3:Dish soup into individual bowl and sprinkle with some scallion before serve warm.