Heat sesame oil in a small or medium-sized pot.
1 tablespoon sesame oil
While the oil is heating, dice the celery and onions.
2 stalks celery, diced, 1 small onion, diced
Once the oil is hot, add the celery and onions to the pot. Cook until onions are translucent, stirring as needed.
Once the onions are cooked, add the stock, ginger chunks, and most of your green onions, saving some for garnish.
6 cups chicken stock, bone broth, or vegetable broth, 2 chunks fresh ginger, 2 - 3 green onions, chopped
Simmer this for about 15 minutes. The longer you simmer it for, the stronger the ginger flavor will be.
While your broth is simmering, create the cornstarch or arrowroot slurry by mixing cornstarch and water in a small bowl.
1 tablespoon cornstarch, 1 tablespoon water
While your broth is simmering, also whisk together 5 - 6 large eggs, using 6 if the eggs are on the smaller side.
5 eggs
Next, fish out the ginger chunks with a slotted spoon.
Mix in the cornstarch slurry and bring the broth back to a rolling boil.
Add your black pepper, white pepper, Umami powder, and salt.
1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon white pepper, ¼ teaspoon Umami powder
Cook for about 5 more minutes and then give the pot a stir so that the broth is spinning and slowly pour in the eggs. Continue stirring as you pour in the eggs to prevent big egg chunks from forming. (Using a fork or chopsticks is helpful to break the eggs up into ribbons.)
Cook for another 2 - 3 minutes to fully cook the egg and then spoon into bowls.
Garnish with thinly sliced green onions and a sprinkle of salt and pepper to taste. I beg of you, LET THE SOUP COOL BEFORE EATING. Seriously. It looks and smells amazing, but it will be SO HOT.
1 green onion, chopped thinly, kosher salt, pepper