In a medium-sized pot, bring the chicken or vegetable broth to a simmer over medium heat.

While the soup is coming to medium heat, simmer thinly slice the scallions and ginger

Gently Beat the 3 eggs in a separate bowl and set it aside

Mix the cornstarch with water in a small bowl to make a slurry. This slurry will help thicken the soup.

Add a tablespoon of the cornstarch mixture to the broth, and stir until the soup is slightly thick. During this step, season your broth to taste.

Gently add the beaten eggs in a circular motion into the broth; make sure the broth is not coming to a boil; this will ensure the egg stays soft.

Allow the eggs to cook for 30 seconds to 1 minute until they form silky ribbons.

Lightly move the soup with a spoon to move the egg around

Serve soup in a bowl and garnish with scallions, ginger, and a drizzle of sesame oil, if desired.

Enjoy