Savory Onion and Egg Soup Delight

1.In a large pot, heat the sesame oil over medium heat.

2.Add the sliced onions and sauté until they are soft and translucent, about 10-15 minutes.

3.Stir in the minced ginger and cook for an additional 1-2 minutes until fragrant.

4.Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.

5.Reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld.

6.If you prefer a thicker soup, mix the cornstarch with water in a small bowl to create a slurry, then stir it into the soup and cook for an additional 2-3 minutes until thickened.

7.Crack the eggs into the soup one at a time, allowing them to poach gently in the simmering broth for about 3-4 minutes, or until the whites are set but the yolks remain runny.

8.Add the soy sauce, and season with salt and pepper to taste.

9.Ladle the soup into bowls, ensuring each serving has an egg and plenty of onions.

10.Garnish with chopped green onions before serving.