Egg Drop Soup with Corn

Instructions

1. Prepare the broth base
   In a large pot, bring the chicken broth to a simmer over medium heat. Add the grated ginger and white parts of green onions. Let it simmer for 5 minutes to infuse the flavors.
2. Add the corn
   Add the corn kernels to the simmering broth and cook for 2-3 minutes until tender. If using frozen corn, you may need an extra minute.
3. Season and thicken
   Add the soy sauce, white pepper, and salt to the broth. Stir the cornstarch mixture again to combine, then slowly pour it into the soup while stirring constantly. Let the soup simmer for 2 minutes until it slightly thickens.
4. Create the egg ribbons
   Reduce the heat to low so the soup is barely simmering. Using a spoon or ladle, slowly stir the soup in a circular motion while gradually pouring the beaten eggs in a thin stream. The eggs should form delicate ribbons as they cook instantly in the hot broth. Avoid stirring too vigorously, which would break up the egg strands.
5. Finish the soup
   Remove the pot from heat. Drizzle with sesame oil and gently stir to incorporate. Taste and adjust seasoning if needed.
6. Serve
   Ladle the soup into individual bowls and garnish with the reserved green parts of the green onions. Serve immediately while hot.