Step 1

In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined.  Heat over medium heat until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.

Step 2

In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined.  Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.

Step 3

Using a spoon, begin to swirl the soup slowly in a continuous motion.  Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream.  The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.

Step 4

Add in the toasted sesame oil, and stir to combine.  Then taste the soup, and season with salt and pepper as needed.

Step 5

Serve warm, sprinkled with the remaining green parts of the green onions.

Step 6

In the bowl of an Instant Pot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined.  Place the lid on the Instant Pot and set the valve to “Sealing.”  Then pressure cook on high for 8 minutes, followed by a quick release.

Step 7

In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined.  Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.

Step 8

Using a spoon, begin to swirl the soup slowly in a continuous motion.  Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream.  The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.

Step 9

Add in the toasted sesame oil, and stir to combine.  Then taste the soup, and season with salt and pepper as needed.

Step 10

Serve warm, sprinkled with the remaining green parts of the green onions.