Add the chicken broth, soy sauce, ground ginger and sesame oil to a medium saucepan. Bring to a boil over medium-high heat, then turn the heat down to medium-low so the broth is at a gentle simmer.

Beat the eggs in a measuring cup or small bowl until no streaks of white remain.

Stir the simmering broth in one direction to get it swirling. While it is still moving, pour the beaten egg in a thin, slow stream. Let it sit for about 10 seconds to set, then stir gently once or twice to break it into ribbons.

Take the pan off the heat and stir in the green onions. Taste, then season with salt and white pepper as needed. Serve hot.