In a medium pot, pour in the low-sodium chicken broth and bring it over medium heat. Stir occasionally until gently bubbling, about 4-5 minutes.

While the broth simmers, whisk together the cornstarch with a couple of tablespoons of cold water until smooth. Stir in the cornstarch mixture once the broth is simmering and allow to thicken for 1-2 minutes.

In a separate bowl, crack the large eggs and whisk until well combined. Consider adding an additional egg yolk for creaminess.

Reduce heat to low and gradually drizzle the beaten eggs into the broth while stirring in one direction to form ribbons. Cook until the eggs are set.

Stir in the soy sauce, ground white pepper, sesame oil, and salt to taste. Let simmer for an additional minute.

Serve in warm bowls and garnish with finely sliced green onions.