In a small pot, add in the Fresh Ginger (2 slice), Miso Paste (2 1/2 tablespoon), Low-Sodium Chicken Broth (4 cup), Salt (to taste) and Frozen Corn (2 cup) 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 tablespoon) and Water (4 tablespoon) 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 Egg (2) 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) to the soup for some additional sesame flavour. Garnish with Scallion (to taste) and enjoy!