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In a pot, bring the broth to a gentle simmer.
Add carrot, corn, mushrooms, and ginger; simmer 5–7 minutes until vegetables are tender.
Beat the eggs in a small bowl.
With a slow, steady stream, gradually whisk the eggs into the simmering broth to create delicate ribbons.
Stir in soy sauce and green onions; adjust with salt and pepper if needed.
Finish with a sesame oil drizzle, if using, and serve hot.