Ingredients

Instructions

1. 1

   In a medium pot, combine the chicken broth and grated ginger. Bring to a boil over medium-high heat.

2. 2

   Stir in the cream-style corn and cooked chicken. Let the soup simmer for about 5 minutes to heat everything through.

3. 3

   Stir in the soy sauce and white pepper.

4. 4

   Give the cornstarch and water mixture a quick stir, then pour it into the soup while stirring constantly. Simmer for another minute until the soup thickens slightly.

5. 5

   Reduce the heat to low. While slowly stirring the soup in a circular motion, drizzle the beaten eggs in a thin stream to create beautiful egg ribbons.

6. 6

   Remove from heat immediately. Stir in the sesame oil and taste for salt.

7. 7

   Ladle into bowls and garnish with sliced green onions before serving.