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Bring a large pot of water to a boil. Add 1 teaspoon salt and a few drops of vegetable oil (Optional, for a better color). Add the spinach. Blanch for 1 minute or so, until the spinach turns al dente. Drain thoroughly. Quickly rinse the spinach with cold water to stop cooking. Drain again and set aside.
Add the chicken broth and ginger into a medium-sized pot. Cook over medium-high heat until brought to a boil.
While the broth is cooking, mix the cornstarch with 2 tablespoons of water. Stir to mix well.
When the broth is boiling, turn to medium-low heat and let the soup reduce to a simmer. Sprinkle with the white pepper. Stir to mix well. Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up quickly.
To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into small pieces.
Drizzle sesame oil and add the green onion to garnish.