In a small bowl, lightly whisk the two large eggs.

In a medium pot, bring 4 cups of chicken broth to a gentle simmer, then stir in 2 tablespoons of soy sauce.

Whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl to create a slurry, then slowly add it to the simmering broth while stirring constantly until the soup thickens.

While stirring the soup in a circular motion, slowly pour the whisked eggs into the broth in a thin stream; cook for about 1 minute until the egg ribbons form, then remove from heat, stir in 1 teaspoon of sesame oil, and garnish with sliced green onions before serving.