In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until you achieve a smooth mixture. Set it aside.

Place a medium pot over medium-high heat and pour in 4 cups of chicken broth. Bring it to a gentle boil, then add ginger, white pepper, and salt for seasoning.

Once the broth is boiling, stir in the cornstarch slurry while continuously mixing. Cook for 2-3 minutes until thickened.

In a separate bowl, lightly whisk the eggs together until well combined.

Turn off the heat, and slowly pour the beaten eggs into the hot broth while stirring in a circular motion to form egg ribbons.

Stir in sesame oil and green onions. Taste and adjust seasoning if necessary. Serve warm.