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In a bowl, beat the four eggs and mix in a few tablespoons of water to thin them out.
In a large pot, bring the eight cups of chicken stock or bone broth to a boil.
In a separate bowl, combine the tablespoon of cornstarch with some water to create a slurry.
Reduce the heat to low and add the slurry to the broth, stirring until it begins to thicken slightly.
While stirring the broth, slowly pour in the beaten eggs in a steady stream to create egg ribbons.
Season the soup with white pepper, salt, MSG, and optional sesame oil according to your taste.