Scale

8 cups good-quality chicken or vegetable stock, divided

3 cups diced or shredded cooked chicken (about 1 pound)

2 teaspoons ground ginger

½ teaspoon garlic powder

4 green onions, thinly sliced (white and green parts separated)

2 medium carrots, finely diced

1 (15-ounce) can whole kernel corn

1 (15-ounce) can creamed corn

¼ cup cornstarch

6 large eggs, whisked

1 teaspoon toasted sesame oil

Sea salt and freshly cracked black pepper, to taste

Stovetop Chicken and Sweet Corn Soup:

In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, white parts of the green onions, carrots, whole corn, and creamed corn. Heat over medium until soup reaches a simmer.
Reduce heat to medium-low, cover, and cook for 10 minutes until the carrots soften.
Whisk remaining 1 cup stock with cornstarch until smooth. Stir mixture into soup, cooking for 1 minute until slightly thickened.
Slowly swirl the soup with a spoon. While stirring, drizzle in the eggs in a thin stream. The hot broth will instantly create delicate egg ribbons.
Stir in sesame oil, then taste and season with salt and pepper.
Serve hot, garnished with the green parts of the onions.

Instant Pot Chicken and Sweet Corn Soup:

In the Instant Pot, combine 7 cups stock, chicken, ginger, garlic powder, white parts of onions, carrots, whole corn, and creamed corn. Stir well.
Secure the lid, set valve to “Sealing,” and cook on high pressure for 8 minutes. Quick release when done.
Stir in cornstarch slurry (1 cup stock + ¼ cup cornstarch) and cook for 1 minute until thickened.
Swirl soup slowly and drizzle in whisked eggs for ribbons.
Add sesame oil, season to taste, and serve warm with onion greens sprinkled on top.