Stir together cornstarch and ¼ cup broth. Keep aside.
Whisk eggs. Pro-Tip : Add teaspoon of water to beaten eggs to help pour slowly in slow and thin stream.
To a deep bottom soup pan add broth, white part of green onions, minced ginger, rehydrated shiitake mushrooms, toasted sesame oil, light soy sauce, salt, white pepper and turmeric powder. Whisk well and bring it to boil. Let it boil for 2-3 minutes.
Reduce flame to low so the broth comes to gentle boil. Add cornstarch slurry to the soup with constant stirring. Cook with constant stirring to 1 to 2 minutes or until the broth is slightly thickened.
Now slowly pour beaten eggs in thin stream while stirring the soup in swirls. Eggs will spread into ribbons. Pro-Tip : The size and shape of egg flower will vary. It largely depends on how eggs are poured and how you swirl the soup.
Add creamed corn, stir it together. At this stage you can add any extra ingredients you like- cooked chicken, tofu. Let it boil for 2 minutes, while stirring constantly.
Turn off stove. Stir in green onions into the soup.
Just before serving, garnish with more chopped green onions, cracked pepper and drizzle toasted sesame oil on top. Serve immediately.