Chinese Corn and Carrot Soup

Instructions

1. Prepare the aromatics
   In a large pot, heat the sesame oil over medium heat. Add the minced ginger, garlic, and white parts of the green onions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Cook the vegetables
   Add the diced carrots to the pot and sauté for 3-4 minutes until they begin to soften. Then add the corn kernels and continue to cook for another 2 minutes, stirring occasionally.
3. Simmer the soup
   Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 minutes until the carrots are tender and the corn is cooked through.
4. Thicken the soup
   Give the cornstarch mixture a quick stir to recombine. While stirring the soup, slowly pour in the cornstarch slurry. Continue to simmer for 2-3 minutes until the soup slightly thickens.
5. Season and finish
   Add the soy sauce and white pepper. Taste and adjust with salt if needed. If using the egg, slowly pour the beaten egg into the soup while stirring in a circular motion to create egg ribbons. Cook for another minute.
6. Serve
   Ladle the hot soup into bowls and garnish with the reserved green parts of the green onions. Serve immediately for the best flavor and texture.