1.carrotwash, peel the outer skin, and cut into 1CM cubes.

.2. Wash the mushrooms, remove the stems, and cut into 1CM cubes.

3. Peel the fresh corn kernels off the cob with a vegetable peeler to make sweet corn pieces.

4. Add chicken broth to the soup pot andburnbring to a boil, then add the mushroom and carrot cubes, cook on medium heat for about 10 minutes.

5. Add the prepared sweet corn pieces to the pot, stir well, and continue cooking on medium heat for about 5 minutes.

6. Season with salt, remove from heat, quickly pour in the egg whites, and stir with a soup spoon to form egg flowers.