• Slice 2 slices ginger and set aside.
• Set the stove the medium heat.
• In a pot, add 4 cups low sodium chicken broth and bring it to a boil.
• Once the chicken broth starts to boil, adjust the heat to medium-low and add in 2 slices ginger, and 2 cups corn.
• Add in 2 ½ tablespoons miso paste and stir the soup a few times to dissolve it.
• Let it simmer for 10 minutes on a low simmer.

Thicken the Soup with a Cornstarch Slurry

• After 10 minutes of simmering, bring the heat back up to medium heat.
• In a small bowl, mix together 3 tablespoons corn starch with 4 tablespoons cold water.
• Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.

Make the Egg Ribbons

• In the same bowl, you used to make the cornstarch slurry, beat 2 eggs with a fork or chopsticks until they are well mixed.
• Once the soup has come to a simmer again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat.
• Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.

  **Do not use a whisk to do this step. Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.
  
• (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
• Find the ginger slices, and discard them before serving.
• Enjoy!