Prep the eggs: Crack 3 eggs into a small bowl. Whisk well until fully combined and frothy. Set aside.

Heat the broth: In a medium pot, add 4 cups of chicken broth, ginger, and garlic. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer.

Season the base: Stir in soy sauce (or coconut aminos), white pepper, and sesame oil. Taste and adjust salt if needed. You want a well-seasoned, savory base.

Optional thickening: If using xanthan gum, sprinkle a tiny pinch at a time over the simmering broth, whisking constantly to avoid clumps. Start with 1/8 teaspoon and add up to 1/4 teaspoon as desired. The soup should be lightly thickened, not gloopy.

Create a gentle swirl: Use a spoon to stir the soup in one direction to form a slow whirlpool. Reduce heat to low to maintain a gentle simmer.

Pour the eggs: With your non-dominant hand, continue the swirl. With your dominant hand, slowly drizzle the beaten eggs in a thin stream. Pause every few seconds to let ribbons set. Do not dump the eggs in at once.

Finish and garnish: Turn off the heat. Add most of the sliced green onions, saving a few for topping. Taste and adjust seasoning—add a splash more soy sauce or a pinch of salt if needed.

Serve: Ladle into bowls and top with extra green onions, sesame seeds, and a few chili oil drops if you like heat.