1. Pour the chicken broth into a medium saucepan and place it over medium heat.

2. Stir in the soy sauce, ground ginger, and white pepper, then bring the broth to a gentle simmer.

3. In a small bowl, whisk together the cornstarch and water until smooth.

4. Slowly pour the cornstarch slurry into the simmering broth while stirring, then cook for 1 to 2 minutes until the broth lightly thickens.

5. In another bowl, beat the eggs until fully smooth.

6. Lower the heat so the soup is gently simmering, not boiling rapidly.

7. Slowly drizzle the beaten eggs into the broth in a thin stream while gently stirring in one direction to create silky egg ribbons.

8. Turn off the heat and stir in the sesame oil.

9. Taste and add salt if needed.

10. Ladle into bowls and top with sliced green onions before serving.