Step 1: Prepare the Cornstarch Slurry

1. In a small bowl, mix the cornstarch with 2 tablespoons of water until fully dissolved. Set aside.
   • The slurry helps to slightly thicken the soup, giving it that signature velvety texture.

Step 2: Heat the Broth

1. In a medium saucepan or pot, heat the chicken broth over medium heat until it begins to simmer.
2. Stir in the soy sauce, sesame oil, and white pepper (if using). For extra depth, you can also add grated ginger at this stage.

Step 3: Add the Cornstarch Slurry

1. While the broth is simmering, slowly stir in the cornstarch slurry, making sure to whisk constantly to avoid clumps.
2. Let the soup simmer for 2-3 minutes, allowing it to thicken slightly.

Step 4: Create the Egg Ribbons

1. Reduce the heat to low to ensure the soup is just barely simmering.
2. Slowly drizzle the whisked eggs into the soup in a thin, steady stream, while gently stirring the broth in a circular motion with a fork or chopsticks.
   • The slow stirring motion creates the signature silky ribbons of egg. Avoid vigorous stirring, which can break the ribbons into smaller pieces.
3. Let the eggs cook for 30 seconds to 1 minute without stirring further.

Step 5: Serve and Garnish

1. Turn off the heat and ladle the soup into bowls.
2. Garnish each bowl with sliced green onions, fresh cilantro, or any other toppings of your choice. Serve hot and enjoy!