This is a great dish for using up leftover roast chicken - just tear the meat into small pieces and add to the stock with the corn.
Place the chicken and stock in a large
pan and bring to a simmer for 5 mins.
Meanwhile, cook the noodles following
Add the corn to the stock and cook
for 2 mins. Stir the broth vigorously, then
while it’s still swirling, hold a fork over the
pan. Pour the eggs over the prongs in a
slow stream. Stir again in the same
direction then turn off the heat. Add a
squeeze of lemon juice and the vinegar.
Drain the noodles and divide between
four bowls. Ladle over the egg drop
broth, scatter with onions and serve.