Rinse chicken breast under running water; Pat-dry it with kitchen paper; Chop it finely; Put it into a mixing bowl; Add seasoning (1); Mix; Leave it for 1 hour.
Fill a deep plate with water; Stir 2 tsp salt into water; Carefully arrange firm tofu into the salty water; Leave it for 30 minutes; Discard the salty water; Cut the tofu into cubes.
Rinse eggs under running water; Dry them with kitchen paper; Break them over a mixing bowl; Whisk the egg solution with a flat whisk.
Add seasoning (4) into a mixing bowl; Mix.
Pour seasoning (2) into a stockpot; Bring to the boil over a high heat; Add the chicken, the tofu and the sweet corn; Bring to the boil over a high heat again; Stir seasoning (3) into the soup; Turn to a medium heat; Gradually stir seasoning (4) into the soup; Bring to the boil over a medium heat; Turn off the heat; Gradually stir the egg solution into the soup; Arrange it in a serving bowl; Ready to serve.