• Combine marinade ingredients with pork in a small bowl, set aside. Let it sit for 10-15 minutes.
• Heat 1 T oil in a 3-4 quart saucepan. When oil is hot, add ginger and cook for 1 minute to flavor the oil.
• Add pork to pot and sauté until it is no longer pink.
• Add water and/or stock and bring to a boil, immediately lower heat and simmer for 10-15 minutes.
• Add creamed corn. Bring to a boil and turn heat to low. Simmer for 5 minutes.
• As the soup simmers, break eggs into a small bowl. Lightly beat, no need for the eggs to be completely blended.
• Turn heat off and add eggs to soup in a steady stream, moving in a circle. Let it sit for about 15 seconds, then gently stir the soup with a fork or chopsticks in a circular motion, in one direction. This creates the ribbons of egg in the soup.
• Season with salt and white pepper to taste. Garnish with green onions.

Options:

• 1 tsp sesame oil
• ¼ - ½ cup corn kernels ( I use frozen) add with canned creamed corn
• Substitute ground chicken or beef for pork

For a thicker soup:

• Mix ½ tablespoon of cornstarch with 1 tablespoon water or stock. Add this slurry to the soup, heat until soup thickens. Turn heat down and add egg. I find if you use 2 eggs in this soup this will create enough body in the soup such that cornstarch is not necessary.