In a large stockpot, stir together stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
In a bowl, beat the eggs with the water. Pour slowly into the soup while continually stirring.
In another bowl, mix the cornstarch and water until it is smooth. Pour into the soup and stir.
Add in the toasted 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.
INSTANT POT (PRESSURE COOKER) DIRECTIONS:
In the bowl of an Instant Pot, stir together stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn, and creamed corn until combined. Place the lid on the Instant Pot and set the valve to “Sealing.” Then pressure cook on high for 8 minutes, followed by a quick release.
In a bowl, beat the eggs with the water. Pour slowly into the soup while continually stirring.
In another bowl, mix the cornstarch and water until it is smooth. Pour into the soup and stir.
Add in the toasted 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.