Step 1

In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.

Step 2

In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.

Step 3

Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.

Step 4

Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.