Leftover Chicken and Sweet Corn Soup

This is a really good recipe for chicken soup. I really liked the infusion of some of the Asian spices. I added bowtie pasta to it, in order to make it more like chicken noodle soup. Note: This recipe was copied directly from the source, my changes are noted in parenthesis.

Source: http://donalskehan.com

Ingredients:
Leftovers of half a roast chicken, shredded
1 litre/2 pints of homemade chicken stock
2 x 400g tins sweetcorn ( I bag frozen corn)
1 tablespoon of sunflower oil ( canola oil)
1 large thumb-sized piece of ginger, finely chopped (grated)
2 garlic cloves, finely chopped (grated)
1 tablespoon of soy sauce1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
2 eggs lightly beaten ( I omitted)
4 spring onions, finely sliced, diagonally

Directions:
In a large pot with a little oil, fry the garlic and ginger for about 3 minutes, add the corn and cook for a further 3 minutes.
Add a little bit of the chicken stock and, with a hand blender, blitz the mixture until it becomes smooth.
Add the rest of the chicken stock, soy sauce, rice wine vinegar and sesame oil. Bring to the boil, and simmer for 10 minutes.
Beat the eggs in a Pyrex jug, which will make it easy for you to trickle them into the soup.
Reduce the heat and while the soup is still simmering, stir it continuously in a figure of eight motion and gently trickle in the beaten egg a little bit at a time to form thin strands.
Add the chicken shreds and stir through. Serve with a generous garnish of spring onions.