Pour chicken broth into a medium saucepan over medium-high heat. Let it come up to a gentle simmer—tiny bubbles around the edges signal you’re ready for the next step.

In a small bowl, whisk together cornstarch and cold water until completely smooth. This ensures your light broth thickens just right.

Slowly stir the slurry into the simmering broth, whisking constantly. You’ll see the liquid transform to a slightly glossy, light broth—perfect for whisked eggs.

Add grated ginger, soy sauce, and white pepper. Taste and adjust salt—remember, low-sodium broth plus soy might be enough.

Remove the pot from heat. Slowly pour the beaten eggs in a thin stream, stirring gently in one direction. Those delicate ribbons will swirl themselves into the broth.

Drizzle sesame oil over the top, swirling once or twice. This tiny splash adds a toasty aroma that feels like a warm hug.

Ladle soup into bowls and sprinkle scallions garnish on each. The bright green contrast is not just pretty—it adds a fresh bite.

If you’re feeling fancy, drop in a handful of frozen peas or sweet corn before step 5 for a pop of color.

This soup is best hot—serve right away for maximum comfort.