Steps

1. Finely mince 1/3 stalk of green onion by first cutting it in half lengthwise, then in half again, and finally slicing thinly from the edge.
   🕒 00:15
2. Crack 2 eggs into a bowl and whisk thoroughly.
   🕒 00:37
3. In a separate small bowl, combine 2 tsp of potato starch and 2 tsp of water. Mix until smooth and no lumps remain to create a slurry.
   🕒 00:52
4. In a pot, add 600cc of water, 2 tsp of chicken bouillon powder, 1/2 tsp of MSG (Umami Seasoning), 2 tsp of light soy sauce, and 1 tbsp of Mirin (Sweet Rice Wine).
   🕒 01:10
5. Bring the pot to a boil over high heat.
   🕒 01:34
6. Once boiling, turn off the heat.
   🕒 01:44
7. Add the minced green onion and the potato starch slurry to the pot in two separate additions, stirring constantly. Gradually add the slurry while stirring. (Key Tip: Adding all the potato starch at once to boiling soup can cause lumps. Turn off the heat and add it gradually while stirring.)
   🕒 01:48
8. Turn the heat back to high and bring the soup to a boil again.
   🕒 02:12
9. Once boiling, reduce the heat to medium-low.
   🕒 02:19
10. Add the whisked eggs in three separate additions, pouring them in slowly while stirring. (Key Tip: Pouring all the egg in at once will make the soup cloudy. Add it in three portions, waiting for the temperature to drop slightly before adding the next, and maintaining a simmer just before boiling.)
    🕒 02:23
11. Add the last portion of egg, heat through, and it's ready.
    🕒 03:25
12. Ladle into bowls and drizzle with sesame oil if desired.
    🕒 03:32