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Heat broth on medium heat on the stovetop. Add fish sauce and sesame oil. If you add minced ginger and garlic, then saute them in oil before adding the broth.
Add optional ingredients like frozen wontons or shiitake mushrooms. Cook for 2-3 minutes.
Mix reserved broth with corn starch really well in a bowl and then add the mixture to the pot. Stir for 30 seconds. If you want a thicker consistency, create another slurry. Don’t just dump the corn starch directly into the hot broth or it will clump.
Add eggs to a bowl, and beat lightly with a fork if you want both white and yellow egg swirls. Slowly add eggs into the broth while stirring the broth. If you stir and add slowly then it will create bigger swirls. Play around with the speed!
Turn off the heat. Add pepper and green onions before serving. You can also drizzle a little toasted sesame oil on top if you want!