Bring chicken stock to simmer add chicken, salt, pepper and Dalda Cooking oil and let is simmer for 10 to 12 minutes.
Add sweet corns, soya sauce and let is simmer for 3-4 minutes.
Now pour the eggs in a very thin stream over the surface. Do not stir now and let the eggs cook in the soup for almost 1-2 minutes at least before gently stirring in sesame seed oil.
Now add in chicken cube powder and let it simmer for another 2-3 minutes, gently stir and serve in a serving bowl with a wooden ladle.
Just before serving add in asparagus sticks and let soup simmer on slow flame for four to five minutes.
Garnish it with chopped green onions.
It would be better if you use fresh asparagus if not available, you can always use shitake mushrooms that will also give novelty to your effort.