Boil the chicken with a pinch of salt, remove it and let it cool, then shred it. If there is any foam, skim it off to keep the broth clear.

Remove the husks from the sweet corn, wash, and cut the kernels off with a knife. Peel and wash the carrot, then dice it. Dice the pork roll as well.

Soak the shiitake mushrooms in water to soften, wash, and slice thinly.

Sauté the onions until fragrant, then stir-fry the shiitake mushrooms and chicken, seasoning with a bit of pepper, soup powder, and MSG.

Boil the corn and carrots with a little water, a pinch of salt, and a pinch of sugar until thoroughly cooked, then remove them, keeping the water.

Add all the corn, carrots, pork roll, mushrooms, and chicken to the chicken broth, and adjust the seasoning to taste.

Mix the tapioca starch with the corn boiling water, stir until dissolved, then pour it into the chicken pot to thicken.

Separate the egg whites and yolks. Bring the soup to a boil, pour in the egg whites while stirring to create patterns, then add the yolks.

Add cilantro, sprinkle with pepper, and enjoy ^^