Turn the stove to medium-high heat right away. Bring the seasoned broth to a gentle simmer slowly.

Mix the cornstarch with a little cold water separately. Stir until the mixture is very smooth and white.

Whisk the cornstarch mixture into the simmering broth. Let it cook for two minutes to thicken up.

Crack your eggs into a small bowl and whisk. Beat them until the whites and yolks are combined.

Reduce the heat to low before adding the eggs. Use a spoon to stir the broth in circles.

Drizzle the beaten eggs into the moving broth slowly. This creates those beautiful and thin egg ribbons easily.

Remove the pot from the heat source immediately. Stir in the sesame oil and fresh green onions.