Creating Japanese Egg Drop Soup is straightforward and enjoyable. Follow these easy steps to prepare your delicious bowl:

1. Prepare the Broth: In a medium saucepan, bring the dashi broth to a gentle simmer over medium heat.
2. Add Seasonings: Stir in the soy sauce and sesame oil to the simmering broth to enhance the flavor.
3. Prepare the Eggs: In a bowl, beat the eggs until well mixed, adding a pinch of salt and pepper.
4. Thicken the Soup (Optional): If you prefer a thicker consistency, mix the cornstarch with a little water and add it to the broth, stirring until combined.
5. Create Egg Ribbons: Slowly pour the beaten eggs into the simmering broth in a thin stream. Use a whisk or chopsticks to gently stir, creating ribbons of egg.
6. Add Green Onions: After the eggs have cooked for about a minute, stir in the finely chopped green onions.
7. Taste and Adjust: Taste the soup and adjust salt and pepper seasoning as necessary.
8. Serve Immediately: Remove from heat and portion into bowls.

Each step is designed to guide you through the process with ease, ensuring a delightful result.