In a large pot, bring the chicken broth to a boil over medium-high heat.

Stir in the cream-style corn and shredded chicken, then reduce the heat to medium and let it simmer for 5 minutes.

In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

Slowly pour the cornstarch slurry into the soup while stirring constantly until the broth thickens slightly.

Turn off the heat completely. This is crucial to prevent the eggs from overcooking and becoming rubbery.

Slowly pour the beaten eggs in a thin stream into the soup while gently stirring in a circular motion to create silky egg ribbons.

Stir in the sesame oil and white pepper, and season with salt according to your taste.

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