Beat the eggs

• Beat the eggs with a pinch of salt in a bowl.
• Set aside.

Simmer the broth

• Bring the chicken broth to a boil in a pot.
• Add the minced garlic, white pepper and salt.
• Reduce the heat and bring to a gentle simmer.

Add the eggs

• Pour the beaten eggs gently into the simmering soup while stirring slowly.

Thicken the soup

• Stir in the cornstarch slurry.
• Keep stirring until the soup reaches the desired consistency.

Season and finish

• Taste and add more salt and white pepper if needed.
• Finish with sesame oil and chopped spring onions.