Put the sweet corn in a dish and add the vegetable stock into it. Mix the corn flour with 1/4 cup of water. Keep the vegetable stock in the fire and when it begins to boil, add the corn flour. Boil for 10 minutes.
Add salt and milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove it from the fire and add ajinomoto.