Pour the broth into a medium size pot. Cook on high heat.
Add sesame oil, salt and pepper. Bring it to a boil.
In a small bowl, add water and cornstarch, whisk. Slowly pour the cornstarch mix in the pot. Reduce the heat to medium.
Slowly pour the lightly beaten eggs into the pot (they should spread out like a long string). Gently stir the soup into a circle. Remove the pot from the heat.
Add chopped green onion and white pepper (optional).