Heat the sesame oil in a small saucepan over a medium heat. Add the ginger and star anise and cook gently for one minute.
Add the chicken stock and soy sauce and bring to the boil.
Add the kale, season with salt and pepper and simmer for three minutes.
Reduce the heat to a gentle simmer and pour in the whisked egg in a steady stream. Leave for a minute to allow the egg ribbons to set.
Pour the soup into a warm bowl and garnish with the spring onion, coriander leaves and sesame seeds.