Place chicken stock and chicken breast in a large saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is cooked.
Add garlic, ginger, creamed corn, corn kernels, diced vegetables and sesame oil. Bring to the boil and simmer for two minutes.
In a small bowl, lightly whisk egg. Slowly pour into soup while stirring to form long threads of egg.
Ladle soup into bowls and top with spring onions. Serve with wholemeal bread.