Whisk stock, cornstarch, finger and garlic powder in a saucepan until smooth.
Heat over med-high heat until simmering. Meanwhile whisk eggs in a small bowl.
Once broth is simmering, use a fork or whisk to stir the broth in a circular motion so that it is rotating when you add the egg (like a whirlpool).
Slowly pour the whisked eggs into the soup while continuing to stir.
Remove from heat and add the Worcestershire, sesame oil and green onion.
Add salt & pepper to taste.
Nutrition Info Per Serving: Calories 106.8 Total Fat 5.9 g Saturated Fat 2.5 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 3.2 g Cholesterol 191.0 mg Sodium 1,039.0 mg Potassium 503.7 mg Total Carbohydrate 6.2 g Dietary Fiber 0.4 g Sugars 1.2 g Protein 7.4 g