Lemon Chicken-and-Egg Soup

Put chicken in a 6-quart slow cooker and add broth, corn, ginger and tamari (or soy sauce). Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 hours on Low.

Set the cooker to High, if it isn't already. Discard the ginger. Transfer the chicken to a bowl. Put the lid back on so the broth comes to a gentle simmer at the edges. Remove and discard the chicken skin and bones; shred the chicken.

Whisk eggs, cornstarch, sesame oil and salt in a glass measuring cup. Gradually drizzle the mixture into the very hot soup, stirring gently with a fork; the mixture will form fine strands as it cooks. Return the chicken to the soup, cover and cook for 15 minutes. Stir in lemon juice.

Top the soup with cilantro, sesame seeds and a few drops of sesame oil, if desired.