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Bring your chicken/bone broth to a boil and add in your soy sauce and seasonings.
Pour in your cornstarch slurry as you stir and wait for the broth to thicken just a bit.
Once thickened, turn the heat down and make sure your broth is not bubbling to avoid your soup from getting cloudy.
Slowly pour in your egg mixture as you stir to create long egg ribbons.
Cut the heat and add in sesame oil.
Garnish with lots of green onion.