Cooking Instructions
- 1
Whisk together stock (chilled or room-temperature), cornstarch, ginger & garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- 2
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
- 3
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.
- 4
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.
- 5
Serve immediately, sprinkled with additional green onions.
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