This should make around 4 servings.
A note before we begin. You can most certainly use tinned or frozen corn in this recipe. But it is nice to slice the fresh kernels from cobs because this way you can boil the cobs in a quantity of water to get a delicious stock that you can then use as the basis for the soup.
What You Will Need
Around 4 cups of vegetable stock
2 good slices fresh ginger cut into thin strips
2 tablespoons plus 2 teaspoons kudzu or cornstarch
1/2 cup whole kernel corn
1 egg, beaten
2 tablespoons chopped scallions including the tops
4 teaspoons shoyu
(some reconstituted shitake mushrooms sliced thinly are nice as well)
salt and fresh white pepper to taste
In medium pot bring the stock and ginger to a boil over high heat; reduce heat, cover and simmer 5 minutes. Combine the kudzu and 1/4 cup of the stock removed from the pot; stir back into the pot along with the corn. Cook over high heat, stirring constantly, until mixture boils again and is slightly thickened. Slowlly pour the beaten egg into the boiling soup, stirring constantly, but gently, in one direction. Hashi (chopsticks) work best for this. Remove from heat; stir in green onions and shoyu. Serve immediately.