Put the chicken broth in a medium saucepan and bring to a boil over med-high heat.

While the broth is heating, mix the cornstarch and a 1/4 cup of water until smooth and add to the broth.

Once the broth has come to a boil, add the pepper, ginger, salt, and the sesame oil. Reduce heat and simmer for about another minute or two.

Remove broth from heat and stir with whisk.

Pour lightly beaten egg whites into the broth slowly, through the tines of a fork and slowly stir the broth to form the egg ribbons.

Top soup with green onions and wontons or chow mein noodles.