Egg Drop Soup with Corn

In a medium bowl, crack the eggs. Add the chopped green parts of the green onion, a pinch of salt, and a dash of white pepper. Whisk together and set aside.

In a separate small bowl, prepare the cornstarch slurry. Combine the cornstarch, 1 tsp of white pepper, 1 tsp of salt, and cold water. Mix until smooth and set aside.

In a large pot or Dutch oven, pour in the chicken stock. Add the ginger slices and the chopped white parts of the green onion.

Add the drained sweet corn to the pot.

Bring the soup to a simmer over medium-high heat and let it cook for 2-3 minutes.

Stir the cornstarch slurry again, then pour it into the simmering soup to thicken it.

While gently stirring the soup in a circular motion, slowly pour in the whisked egg mixture to create ribbons.

Let the soup sit for 30 seconds for the eggs to set, then gently stir to break up the ribbons.

Finish with a drizzle of sesame oil before serving.