A Chinese-Japanese hybrid with ribboned eggs swirled into a savory miso base.
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In a large pot, bring the chicken broth, grated ginger, and soy sauce to a gentle simmer over medium heat.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth to slightly thicken.
Place the miso paste in a small mesh strainer and submerge it into the broth, using a spoon to press it through so it dissolves without clumps.
In a separate bowl, lightly beat the eggs with the sesame oil until just combined.
Reduce the heat to low so the broth is barely simmering; use a spoon to stir the broth in a slow, circular motion to create a whirlpool.
Slowly drizzle the beaten eggs into the broth in a thin stream while continuing to stir gently to create long, silky ribbons.
Add the cubed silken tofu and white pepper, letting them warm through for one minute.
Remove from heat immediately and garnish with fresh green onions before serving.
