Always can’t go wrong with this soup! We can eat this nonstop!

1. Bring the chicken or vegetable broth to a gentle simmer in a medium-sized saucepan. Stir in the grated ginger for that fragrant kick.

2. While the broth simmers, mix the cornstarch with room-temperature water in a small bowl to create a slurry—this will be our thickening agent.

3. Slowly pour the cornstarch slurry into the simmering broth, stirring continuously. You’ll see it start to thicken slightly after a minute or two.

4. Time for the star of the show: eggs. Slowly drizzle the beaten eggs into the hot broth while stirring the soup in a circular motion—you’ll see the magical strands of egg flower bloom right before your eyes.

5. Season your soup with salt and white pepper to taste; go easy on the salt, as the broth may already be salty enough for your liking.

6. Give it one final gentle stir, then remove the pot from the heat. Drizzle with a dash of sesame oil if you like a hint of nuttiness.

7. Ladle the soup into your favorite bowls and garnish with the sliced green onion.