1 In a medium pot, bring the chicken broth to a gentle simmer over medium heat. Add grated ginger and minced garlic and let simmer 3–4 minutes to infuse flavor.

2 Stir in the soy sauce and white pepper. Taste and adjust seasoning with a pinch of salt if needed.

3 If using mushrooms, add them now and cook 2–3 minutes until slightly tender.

4 Whisk the cornstarch with 2 tbsp cold water until smooth. Slowly pour the slurry into the simmering broth while stirring to thicken slightly. Simmer 1–2 minutes until the broth is glossy.

5 Reduce heat to low so the soup is just barely simmering. Slowly pour the beaten eggs in a thin stream into the broth while stirring gently in one direction with a fork or chopsticks to form silky egg ribbons.

6 Turn off the heat and stir in the sesame oil for a fragrant finish.

7 Ladle soup into bowls and garnish with sliced green onions. Serve immediately while hot.