When the water begins to boil, reduce heat and simmer for 5 minutes or until chicken is cooked through.
Remove chicken from the saucepan and finely shred.
Add soy sauce, corn and ginger to the saucepan containing the stock. Continue to cook for 5 minutes.
Mix the cornflour in a little room temperature water and gradually add to the stock.
Keep stirring over a low heat and add the chicken and noodles. Continue to cook for a further 5 minutes, stirring occasionally.
Whisk egg whites in a separate bowl and gradually add the egg whites into the soup whilst stirring constantly.
Once the egg begins to cook and white ribbons appear remove from heat.
Add sesame oil and seasoning and serve sprinkled with shallots.