In a medium pot, combine the chicken broth, cream-style corn, grated ginger, soy sauce, and white pepper.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 5 minutes to meld the flavors.

Stir in the cornstarch and water mixture. Continue to simmer for about 2 minutes until the soup thickens slightly and becomes glossy.

While slowly stirring the soup in a circular motion with a ladle to create a 'whirlpool', gradually drizzle in the beaten eggs in a thin stream to create silky ribbons.

Gently stir in the crab meat and let it warm through for 1 minute; be careful not to break up the lumps too much.

Remove from heat and stir in the toasted sesame oil.

Ladle into bowls and garnish with the sliced green onions before serving.