pure sesame oil
1Bring the 5 cups of chicken broth to a boil
2add in the ginger, garlic, cornstarch, soy sauce, white pepper and sesame oil. let is boil lightly for 3 minutes to let the flavors infuse and thicken a little
3whisk the eggs together thoroughly in a bowl. Slowly drip the whisked eggs into the soup. A good trick is to pour it through the prongs of a fork to get the ribbon effect.
4let it simmer for about a minute to make sure the eggs are cooked completely. try not to stir it too much so you don't break up the eggs. Take off the heat and serve!