Step 1

In a large pot, bring chicken broth, white pepper, and ginger to a boil over medium-high heat. Reduce the heat to medium-low, simmer for 5 minutes.

Step 2

Add crab meat, creamed corn, and cornstarch mixture. Keep stirring for 4 minutes until the broth is thickened.Add more cornstarch and water mixture if needed until it reaches the desired consistency.

Step 3

Stir the broth in a circular motion, creating a “whirlpool” then slowly pour the lightly beaten egg into the pot as you stir. Let the soup sit for 15 seconds. Taste the soup and adjust the seasoning if needed.Turn off the heat, stir in the sesame oil and chopped scallions. Serve the soup while still warm.