Instructions

1. Whisk together the eggs in a small bowl until combined then set aside;
2. In a separate bowl, whisk together 1 cup of the chicken broth and the cornstarch until a slurry forms and set aside;
3. Pour 3 cups chicken broth into a medium saucepan over medium heat;
4. Add in the garlic powder, onion powder, ground ginger, pepper, salt, and half the chopped onions then stir to combine and bring to a boil;
5. Once boiling, whisk the cornstarch slurry in and cook for 2-3 minutes until thickened;
6. Bring the mixture back to a boil, then begin stirring in a clockwise direction with a wooden spoon;
7. Pour the egg mixture into the broth slowly while continuing to stir in a clockwise direction;
8. Stir the eggs for another 30 seconds until the eggs are cooked;
9. Add in the sesame oil and rice vinegar, then remove from heat;
10. Serve with sesame seeds and chopped onions on top.