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Heat the sesame oil in a large pot on medium high heat. Add in the garlic and sliced shiitake mushrooms and saute for 3-4 minutes until the mushroom slices begin to soften.
Next add in the fish sauce, coconut aminos, ground ginger and white pepper and give everything a stir before adding in 3 ½ cups of the chicken stock (set aside ½ cup)
Add the arrowroot powder to the reserved ½ cup of chicken stock and whisk until the arrowroot has completely dissolved and there are no small clumps. Pour the arrowroot/broth mixture back into the soup and stir until it's well mixed in.
In a large measuring cup with a spout (this makes it easier to pour) whisk together the 3 eggs until they are really broken up.
Be sure that the soup is gently simmering before very very slowly pouring the egg in a thin stream into the soup. While you are pouring the egg into the pot, with your other hand, very gently stir the soup with a wooden spoon in a circular motion so that the egg breaks up into wispy pieces.
Add in the chopped scallions and leave the soup to gently simmer for another 2 minutes before serving.