Prep the eggs: Crack the eggs into a bowl and beat well with a fork or whisk until fully combined. Set aside. This ensures smooth ribbons instead of chunky curds.

Make a slurry: In a small cup, mix cornstarch with cold water until no lumps remain. Keep it close—you’ll add it soon.

Heat the broth: Add broth to a medium pot and bring to a gentle simmer over medium heat. Stir in soy sauce, garlic powder, and ginger. Taste and adjust salt or soy sauce now, before the eggs go in.

Thicken slightly: Give the slurry a quick stir and pour it into the simmering broth while stirring the pot. Let it bubble for 1–2 minutes until the soup lightly thickens. You’re looking for a silky, not heavy, texture.

Create the egg ribbons: Turn the heat down to low so the broth is gently moving, not boiling hard. With one hand, pour the beaten eggs in a very thin stream. With the other hand, gently stir the soup in one consistent direction (a slow swirl). The eggs will set into delicate strands within seconds.

Finish with aromatics: Stir in sesame oil and white pepper. Add sliced green onions and any quick-cooking add-ins like spinach or thawed peas. Simmer 30–60 seconds more, just to warm through.

Final taste check: Adjust seasoning with more soy sauce, pepper, or a pinch of salt. Serve hot, topped with extra green onions if you like.