Golden chicken and shiitake soup

I think soup is very good when you want something warm ^^
Esp. Chinese soup that made with corn starch, as it will be thick and warm longer, hehe. You can make this soup in less than 10 minutes, and it suites me well, as I don't want to do anything much and don't want to eat anything much too.
I'm not feel well (anyway, not sick), because last week, my aunt sent me a lot of Nam phrik (she lives in Northern part of Thailand), and they are delicious!! But I ate too much of them and had stomachache -*-. 
So, now I need something that can make my body feel better, haha. Yes, soup is the best answer, as it's easy to digest, and warm my stomach too.
I use Chicken Bouillon as a base, because it's easy, but you can use homemade stock, if you want.

Recipe: Golden chicken and shiitake soup
สูตรภาษาไทย: ซุปทองไก่ตุ๋น เห็ดหอม
日本語のレシピ：金色鳥と椎茸スープ

Youtube: ซุปทองไก่ตุ๋น เห็ดหอม, Golden chicken and shiitake soup, 金色鳥と椎茸スープ

Golden chicken and shiitake soup

Serves 4

700 ml ....................... Water* or Chicken or pork stock ^^
1 cube ....................... Bouillon  (pork or chicken), if using water
1tsp ........................... Rock sugar
130g ......................... Chicken breast, thinly sliced
1 ............................... Egg
.................................. Pinch of salt
4 ............................... Shiitake mushrooms, thinly sliced

Egg mixture
1................................ egg
2 tsp ......................... Corn starch

.................................. Salt and pepper to taste

Thickening mixture
50 ml ........................ Water
2 1/2 tbsp ................. Corn starch

Finishing 
1 tsp ......................... Sesame oil

For serving
.................................. Spring onion, finely sliced 

 Bring the water to boil in a medium saucepan, then add the bouillon and rock sugar.

 Mix the chicken, egg and pinch of salt together.

 Put into the boiling stock.

 Slice the mushrooms.

 Put into the saucepan, let it boil for 5 minutes.

Make the egg mixture, by mixing the egg and corn starch together.
Pour into the saucepan, slowly.
Season with salt and pepper to taste.

 Make the thickening mixture
Mix the corn starch and the water together.

 Pour into the saucepan and stir to combine.

 Bring the soup to boil, then pour the sesame oil into the saucepan.

Ladle soup into a bowl and sprinkle with spring onion before serving.
Serve hot and enjoy!