Heat chicken stock (4 cups), ginger (1 tablespoon), garlic powder (1 teaspoon), and salt/pepper in a large pot on the stove until just boiling.
Turn heat down to low.
In a separate cup or container, make a cornstarch slurry: whisk together 1/2 cup of water with the corn starch (2 tablespoons) until smooth and no lumps remain. Set aside.
In a small bowl, preferably with a pouring spout, or pyrex measuring cup, beat the 5 eggs.
Stir the hot broth to create a slow swirl. While the broth is swirling, SLOWLY pour in the eggs.
Add the corn, scallions, and reserved cornstarch/broth mixture. Heat for 2-3 more minutes until thickened.
Stir in toasted sesame oil. Serve.
Vegetarian? Substitute vegetable broth for chicken broth.
To make the soup a deeper yellow color naturally, use 3 whole eggs and 3 egg yolks instead of 5 whole eggs.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.