In a large pot, combine 4 cups of chicken or vegetable broth with 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Place the pot over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes, stirring occasionally.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually stir this mixture into the simmering broth.

Slowly drizzle in 3 beaten eggs while stirring the mixture with a fork or chopsticks. Cook for an extra minute until the eggs are set but still tender.

Stir in 2-3 tablespoons of soy sauce and add a drizzle of sesame oil. Allow everything to simmer for another minute.

Ladle the hot soup into bowls and top with finely chopped green onions. Add frozen peas or carrots if desired.