4 cups chicken stock (low-sodium)

3 large eggs, beaten

1 green onion, finely chopped (divided into scallion whites and greens)

1 teaspoon chicken bouillon powder (aka chicken stock powder)

1 teaspoon sesame oil

1 teaspoon salt

¼ teaspoon white pepper or black pepper

2 tablespoons cornstarch or potato starch

¼ cup cold water

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Prepare the Broth: In a medium-sized pot, bring the chicken stock to a boil over medium-high heat. Add chicken bouillon powder, sesame oil, salt, and white pepper, stirring to combine. Once the broth is hot and the bouillon is dissolved, reduce the heat to a simmer.
Prepare the Cornstarch Mixture: In a small bowl, mix the cornstarch (or potato starch) with cold water to make a slurry. Stir until the starch is fully dissolved and there are no lumps.
Thicken the Broth: Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue stirring until the broth thickens slightly, about 1-2 minutes.
Add the Eggs: Once the soup is slightly thickened, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream, stirring gently in a circular motion with a fork or chopsticks. This creates the signature silky, ribbon-like strands of eggs.
Add Scallions: Stir in the chopped scallion whites and simmer for an additional 1-2 minutes to allow the flavors to meld.
Serve: Ladle the soup into bowls, garnish with the remaining green parts of the scallions, and serve hot.

Spicy Version: Add a small amount of chili paste, red pepper flakes, or a sliced chili pepper to the soup for some heat.

Vegetarian Version: Make the soup vegetarian by substituting vegetable stock for the chicken stock and using a vegetarian bouillon powder.

Add Protein: For a heartier version, you can add cooked chicken, tofu, or shrimp to the soup.

Herb Variations: Add a small amount of ginger or garlic to the broth for extra depth of flavor.