A light and comforting Chinese soup made with wispy beaten eggs, chicken broth, and simple seasonings, perfect as an appetizer or a quick meal.

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In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the boiling broth to slightly thicken the soup.
Reduce heat to a simmer and add ground white pepper, sesame oil, and ground ginger. Stir well.
Beat the eggs in a bowl. Slowly pour the eggs into the soup in a thin stream while gently stirring the broth in a circular motion to create egg ribbons.
Remove from heat and add sliced green onions. Season with salt to taste.
Serve hot immediately.

Use low-sodium chicken broth to control salt content.
For extra flavor, add a splash of soy sauce.
Cornstarch gives the soup a slightly thickened texture; adjust amount to preference.