Step 1

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.

Step 2

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)

Step 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.

Step 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.

Step 5

Serve immediately, sprinkled with additional green onions.