In saucepan, bring broth and ginger to boil. Reduce heat, cover and simmer 5 minutes. Remove and discard ginger. Dissolve cornstarch in 1 1/2 cups water; stir cornstarch mixture and corn into broth. Over high heat, stir constantly until mixture boils and thickens. Gradually pour egg into boiling soup, stirring gently in one direction. Remove from heat; stir in green onions and soy sauce.
ingredients
5 1/2 quarts chicken broth
2 ounces ginger, cut into 1/4-inch slices
1 cup cornstarch
3 cups corn kernels
6 eggs, beaten
3 ounces green onions, chopped
1/2 cup Kikkoman Soy Sauce
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE