In a pot, bring the chicken broth to a boil over medium heat.

If using cornstarch, mix it with a bit of cold water to make a slurry, then add it to the broth.

Add soy sauce and sesame oil to the boiling broth.

Reduce the heat to low and let the broth simmer.

In a bowl, beat the eggs until well mixed.

Slowly pour the beaten eggs into the simmering broth while stirring gently.

Continue stirring until the eggs form silky strands.

Add chopped green onions, salt, and pepper to taste.

Remove the pot from heat and let it sit for a minute.

Serve hot, garnished with additional green onions if desired.