In a small bowl, whisk the three large eggs until they're well blended and glossy. Set them aside.

In another bowl, combine the cornstarch and water, whisking until smooth.

Pour the chicken broth into a medium saucepan and heat it over medium heat, aiming for a gentle boil.

Stir in the soy sauce and white pepper for added flavor.

Stir in the cornstarch slurry into the simmering broth and cook for about 2–3 minutes until slightly thickened.

Reduce the heat to low, stir the soup in a slow, circular motion, and drizzle in the beaten eggs to create delicate ribbons.

Remove from heat, taste and adjust seasoning if necessary; add a splash of sesame oil for a nutty finish.

Ladle the soup into bowls and garnish with finely sliced green onions. Enjoy!