Prep the eggs: Crack the eggs into a bowl and beat them well with a fork until smooth. For extra delicate ribbons, strain the beaten eggs through a fine sieve.

Make a slurry: In a small cup, stir the cornstarch with 2 tablespoons of water until fully dissolved. Set aside.

Heat the broth: In a medium pot, add the broth, ginger, garlic (if using), and the white parts of the green onion. Bring to a gentle simmer over medium heat.

Season the base: Stir in soy sauce or tamari and a pinch of salt. Taste and adjust—remember the flavor will soften slightly when you add the eggs.

Thicken slightly: Whisk the cornstarch slurry to re-mix, then slowly pour it into the simmering broth while stirring. Let it bubble for 1–2 minutes until lightly thickened.

Create the egg ribbons: Reduce the heat to low. With the soup swirling gently (use a spoon to stir in one direction), slowly drizzle the beaten eggs into the pot in a thin stream. Don’t dump it all at once. Give it a few seconds to set, then lightly stir to separate the ribbons.

Finish with aromatics: Turn off the heat. Add sesame oil, the green parts of the green onion, and a pinch of white pepper. Adjust salt or soy sauce to taste.

Optional add-ins: If using spinach or tofu, stir them in at the end so they warm through without overcooking. For corn or mushrooms, add them with the broth so they simmer and soften.

Serve: Ladle into bowls and enjoy hot. A few drops of chili oil or a sprinkle of toasted sesame seeds make a nice finish.