Beat the eggs in a measuring cup or small bowl until smooth. Set aside.

In a separate small bowl, combine cornstarch and cold water until the starch has dissolved completely. This slurry will help thicken the soup.

In a medium pot, add the chicken stock and the scallion whites only. Cover and bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium. Stir the cornstarch slurry and pour it into the broth while stirring continuously. Let it boil for about 1-2 minutes until thickened.

Season the broth by adding chicken bouillon powder, sesame oil, salt, and white pepper. Stir to combine.

While stirring, pour the beaten eggs into the soup in a thin stream from a slight height to create smaller egg ribbons.

Let the soup simmer for 1 minute, allowing the flavors to meld together.

Remove the pot from heat and garnish with the scallion greens. Serve hot and enjoy!