In a small bowl, whisk 1/4 cup of chicken broth with cornstarch until dissolved.

In a medium saucepan, bring the remaining chicken broth to a boil over medium-high heat.

Reduce heat, stir in sesame oil, salt, and pepper. Cook for 30 seconds.

Slowly add the cornstarch mixture to the broth while whisking. Cook until thickened, about 1 minute.

Lower the heat and gently pour in the beaten eggs in a thin stream while stirring.

Let the soup sit for 1 minute off heat to finish cooking the eggs.

Taste and adjust seasoning, then garnish with sliced scallions and serve hot.