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In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.
Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.
Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.