Bring the chicken stock to a simmer in a medium-sized pot. Stir in the sesame oil, salt, sugar, and white pepper.

Next add the cornstarch mixture. Make sure the cornstarch and water is mixed well. It tends to get thick the longer it sits, so mix it well.

Stir the soup continuously as you slowly add in the cornstarch mixture. You can use more or less starch if you like a thicker or thinner soup.

Slightly beat the eggs. You don't want a scrambled egg mixture...you want the whites and yellows of the egg to be nicely swirled together. The speed at which you stir the soup when adding the egg mixture will determine whether you get large swirly bits of eggs or smaller ones (hence the name egg drop soup.

Once you are happy with the soup's consistency, use a ladle to stir the soup in a circular motion.

Slowly drizzle in the egg until you have added it all.

Ladle the soup in a bowl and top with scallions and you are ready to serve!