Prep your eggs: Crack 3 eggs into a bowl and whisk until smooth. For silkier ribbons, whisk in 1 teaspoon of water. Set aside.

Make a slurry: In a small cup, mix cornstarch with 2 tablespoons cold water until lump-free. This gives the soup its signature body.

Heat the broth: Add broth to a medium pot. Stir in soy sauce, ginger, garlic (if using), and white pepper. Bring to a gentle simmer over medium heat.

Thicken slightly: Stir the slurry once more, then slowly pour it into the simmering broth while whisking. Simmer 1–2 minutes until lightly glossy.

Add protein boosters: If using tofu, edamame, or cooked chicken, add them now. Simmer 2–3 minutes to heat through. Do not add whey yet.

Create egg ribbons: Turn heat to low so the soup is barely simmering. With one hand, stir the soup in a slow circle. With the other, drizzle the whisked eggs in a thin stream. Let them set for 20–30 seconds, then gently stir.

Finish with flavor: Stir in sesame oil and most of the green onions. Taste and adjust salt and soy to your liking.

Optional whey boost: Remove pot from heat. Sprinkle unflavored whey isolate over the surface, whisking gently to dissolve. Do not boil after adding whey to prevent clumping.

Serve: Ladle into bowls. Top with remaining green onions and a few drops of chili oil if you like heat.