Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
Serve soup topped with shallots and drizzled with a little sesame oil and soy.