In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.

In a small bowl, combine the cornstarch and water to create a slurry.

Once the broth is boiling, slowly stir in the cornstarch slurry.

Add the soy sauce, sesame oil, and white pepper to the broth.

In a separate bowl, whisk the eggs until well beaten.

Reduce the heat to low and slowly pour the beaten eggs into the simmering broth while stirring gently.

Allow the soup to simmer for another minute to cook the eggs through.

Pour the soup into bowls and garnish with sliced green onions.