Prepare the eggs: Crack the eggs into a bowl and whisk gently until smooth. Set aside.

Make the slurry: Mix the cornstarch with cold water in a small bowl until completely smooth.

Heat the broth: Pour the broth into a saucepan and bring it to a gentle simmer. Add ginger, tamari, sesame oil, white pepper, and salt.

Thicken the soup: Slowly stir the cornstarch mixture into the simmering broth. Cook for 1–2 minutes until the broth becomes slightly thickened.

Create the egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction with a fork or chopsticks.

Finish: Let the eggs cook for about 30–60 seconds without vigorously stirring. They will form beautiful silky ribbons.

Serve: Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.