While the broth comes to a boil, whisk the egg and egg whites together until they are all the same consistency and set aside. I like to do this step in a liquid measuring cup because when you "drop" the eggs in its actually more of a pour, so anything with a spout is ideal.
Once the broth is boiling, remove from heat and slowly pour the eggs into the broth while stirring at a consistent speed. After all of the egg ribbons form, add the green onions and as much salt as needed. I use the low sodium broth because I like to have more control over the salt.
Serve with a splash of sesame oil and enjoy!
Makes approximately 5 cups