5 cups low-sodium vegetable broth
1 1-inch knob ginger root
1 1/2 cups sweetcorn kernels
3 tablespoons yellow miso paste
2 tablespoons cornstarch
3 eggs
1 green onion tail, thinly sliced
1 tablespoon black sesame seeds
Place the vegetable broth and ginger in a pot, and bring to a simmer over medium-high heat. Reduce the heat, and allow it to infuse for 5 minutes.
Remove the ginger, and add the sweetcorn. Stir to combine, and use an immersion blender to blend the soup to your desired texture.
Stir in the miso paste, and bring the soup back to a boil. Immediately remove it from the heat.
Mix cornstarch with some soup water, and then add the mixture to the pot.
Whisk the eggs together in a small bowl. Stir the soup a few times in a clockwise direction, then slowly drizzle in the eggs, continuing to stir in the same direction. Stir continuously for 1 minute, until the eggs are cooked.
Serve in bowls garnished with green onion and black sesame seeds.