Heat a medium saucepan over medium-high heat. Add the chicken broth, soy sauce, ginger and garlic and bring to a boil. Whisk to combine and dissolve the powders.

While the broth is coming to a bowl crack two eggs into a small bowl and whisk to combine.

Once the broth is boiling, remove from heat and using a fork begin a circular motion in the broth. Slowly pour the egg mixture into the hot broth as you continue to stir with the fork. The egg should cook immediately in long string shape.

Serve immediately and garnish with 1 tsp sesame oil and green onions, if desired.

This does not store well so best if all is used the day of making.