In medium saucepan, combine chicken broth, soy sauce, sesame oil and ginger; bring to a boil over medium-high heat. Reduce heat to a simmer; add half the green onions. Simmer 3 minutes.
Combine cornstarch with 2 tablespoons water. Slowly stir corn starch slurry into chicken broth; stir until slightly thickened.
Slowly pour the eggs into the mixture while stirring the broth. Remove from heat. Stir in remaining green onions. Salt and pepper to taste.