3 green onions, thinly sliced, plus extra for garnish
(optional) 1/4 cup whole-kernel corn or creamed corn
fine sea salt and freshly-cracked black pepper, to taste
Directions:
Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth
Heat over high heat until the stock comes to a simmer, stirring occasionally
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl (i find the measuring cup easier for pouring)
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool” then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons
Remove pan from heat
Stir in the sesame oil, green onions and corn (optional) until combined
Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed
Serve immediately, sprinkled with additional green onions