Step 1

Add chicken broth, ground ginger, garlic powder, soy sauce and toasted sesame oil to a medium saucepot. Bring to a boil over medium-high heat.

Step 2

Meanwhile, as the broth comes to a boil, whisk together the cornstarch and water until combined. Stir into the boiling broth and mix well until thickened.

Step 3

Reduce heat to low and use a fork or whisk to stir the broth in a circular, whirlpool motion. Stirring continuously (don't stop) slowly pour the whisked eggs into the soup creating long egg ribbons.

Step 4

Immediately remove from heat and stir in the toasted sesame oil (if using) and sliced green onions. Season with additional soy sauce or salt and pepper, if desired.

Step 5

Best served immediately.