Gather ingredients: chicken broth, ginger (optional), garlic (optional), soy sauce (optional), cornstarch, water, beaten eggs, scallions, sesame oil (optional), white pepper (optional), salt (optional)
Bring chicken broth to a gentle simmer in a pot
Add ginger and/or garlic (optional) and simmer 1–2 minutes
Season the broth with soy sauce (optional), white pepper (optional), and salt (optional)
In a small bowl, mix cornstarch with water until smooth
Slowly whisk the cornstarch slurry into the simmering broth until the soup thickens
Reduce heat to low so the broth stays just barely simmering
Slowly drizzle in the beaten eggs while stirring the pot in one direction to form thin egg ribbons
Simmer briefly 30–60 seconds until the eggs are set
Turn off heat and stir in scallions and sesame oil (optional)
Taste and adjust seasoning
Serve hot