Step 1

In a medium pot over medium high heat, add chicken broth, green onions, garlic, ginger, soy sauce, white pepper, crushed red pepper flakes, and corn.

Step 2

In a small bowl, whisk together cold water and cornstarch.

Step 3

In a separate small liquid measuring cup or small bowl, crack eggs and whisk completely.

Step 4

When the soup comes to a boil, stir in the cornstarch slurry and whisk until thickened, about 2 minutes. Turn off the heat, then slowly drizzle a thin stream of the beaten eggs in a circular motion. Do not stir! Stirring will make the soup cloudy. Wait about 1 minute for the eggs to finish cooking, then drizzle in the sesame oil. Serve immediately with additional green onions, if desired.