In a small pot, add the
Fresh Ginger (2 slices)
Miso Paste (2 1/2 Tbsp)
Low-Sodium Chicken Broth (4 cups)
Salt (to taste)
Frozen Corn Kernels (2 cups)
and set the stove to medium heat and let it simmer for 10-15 minutes.
Once 10-15 minutes has passed and the soup has come to a boil, combine the
Corn Starch (3 Tbsp)
Water (1/4 cup)
in a small bowl and mix well and pour it into the soup while stirring.
In the same bowl you used to make the corn starch slurry, beat
with a fork until they are well mixed.
Once the soup has come to a boil again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat and slowly add the egg mixture in while continuing to stir.
Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.
Mix a few drops of
Sesame Oil (to taste)
into the soup for some additional sesame flavour. Garnish with
Scallions (to taste)