The closest I’ve seen here in the U.S. is egg drop soup, but this is much heartier and tastier, to me anyway

Ingredients

2 chicken breasts
1 15-oz. can corn (or 2 cups corn kernels)
1 15-oz. can creamed corn
2  Cups chicken stock (or 2 Cups water mixed with 1 tsp. CHICKEN SOUP BASE)
2 TB. sesame oil

1 1-inch piece fresh ginger, crushed (or 1 tsp. PENZEYS MINCED GINGER)
2 green onions, chopped
salt, to taste
2 eggs, beaten

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Directions

Place the chicken in a saucepan and just cover with water. Simmer until cooked through. While the chicken is cooking, in a large pot, combine the corn, creamed corn and stock (you may also wait to start cooking the corn until the chicken is done and use 2 cups of the chicken-cooking stock; it tastes great, but it will add to your total cooking time). Cook the stock and corn 20 minutes on low. Once the chicken is cooked, shred it. Heat the sesame oil in a pan over medium-high heat. Add the chicken and ginger. Cook for 5 minutes, stirring frequently. Add the chicken to the pot. Add salt to taste. Cover and cook over low heat for 15 minutes. Remove from the heat. Very slowly pour the egg into the soup. Using a figure-eight motion with a fork or flexible spatula, mix the egg into the soup. Don’t mix too fast or it will clump together. Garnish with green onions and serve.