6 cups good-quality chicken stock
1 chicken breast
1/2 sesame oil
1/4 tsp. pepper
1 tsp. salt (as needed)
4 green onions, thinly sliced
1 (16 ounce) can creamed corn
1/4 cup cornstarch
1 large egg, beaten
In a large stockpot, stir together 6 cups stock, chicken, salt, creamed corn, and pepper. Cook for 20 minutes and shred chicken.
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.
Add in the sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
Serve warm, sprinkled with the remaining green parts of the green onions.