Combine corn, broth and ham, if desired, in a hot pot and bring to a boil, stirring occasionally, 1 1/2 to 2 1/2 minutes. Season generously with salt and pepper.
Turn off hot pot. Slowly pour egg into soup in a thin stream, stirring in 1 direction until egg turns into wispy ribbons. Divide between 2 bowls. Serve immediately.
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