In a medium saucepan, whisk together the chicken or vegetable broth, cornstarch, ground ginger, garlic powder, and white pepper until well combined. Heat over high until the mixture reaches a gentle simmer.

In a separate bowl, crack your eggs and egg whites, whisking them together until thoroughly blended and slightly frothy.

Stir the simmering broth in a circular motion to create a whirlpool. Gradually pour the egg mixture into the whirlpool in a thin stream, continuing to stir gently to form silky ribbons of egg.

Remove the pot from heat, then stir in the toasted sesame oil. Taste your broth and adjust the seasoning with sea salt and a dash of white pepper if necessary.

Ladle the warm soup into bowls, garnishing with freshly chopped green onions and a sprinkle of black pepper.