In a large pot over medium heat, bring broth and ginger to boil.
Whisk soy sauce and cornstarch together then whisk into broth.
Let boil to thicken slightly, 3 minutes then remove from heat and add sesame oil.
Give the broth a big stir, then, in a slow stream, pour in eggs (do not stir again).
Season with salt and pepper.
Serve with scallions as garnish.
