The corn starch and water creates the cornstarch slurry, which is what give the soup a thicker, more clingy consistency. This is optional and you can omit it if you prefer to have a more clean and brothy soup.
In a pot add broth, peas-carrots-corn, ginger, sesame oil and soy sauce. Bring to a boil then reduce to low heat.
(optional) Create the corn starch slurry: in small bowl, combine the corn starch and water. Stir to dissolve the corn starch and remove all clumps. Add this mixture to the soup and give it a good stir.
Add eggs into the soup and gently swirl so that the egg looks like ribbons in the soup. When egg is cooked, add the green onions and remove soup from heat.
Stir, then taste the soup and add additional salt and pepper, to taste.