Heat together the chicken broth, corn, ham, soy sauce, ginger, sesame oil, and pepper.

Mix the cornstarch slurry and add to soup along with the scallions, stirring until thickened, about one minute after it boils.

Beat eggs lightly in a spouted glass measure; stir soup until it is like a whirlpool and while stirring, drizzle eggs into the hot spinning soup without breaking it up with stirring. This allows strings of egg to form.