In a medium bowl, whisk the stock, cornstarch, ginger and garlic powder together until combined before turning on the heat.
It’s essential that the broth is room temperature, otherwise the cornstarch will clump up and not dissolve.
Bring the stock to a simmer; stirring occasionally.
While this is heating, in a separate measuring cup or bowl, whisk together eggs.
Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock around and around to create a slow “whirlpool”.
Gradually drizzle in the eggs, as you continue to stir the stock, and they will turn into those magical little ribbons.
Remove pan from heat.
Stir in the sesame oil, green onions and corn, if using, until combined.
Taste and season with salt and pepper, as needed.
Garnished with extra green onions, if desired.
