In a small Mixing Bowl, whisk together the 2 tbsp almidón de maíz and 3 tbsp agua fría para la mezcla de almidón de maíz until completely smooth with no lumps. Set the slurry aside.

In a separate Mixing Bowl, crack in the 3 3 huevos batidos bien (plus the extra 3 huevos batidos bien if using) and beat well with a fork until the yolks and whites are fully combined. Set aside.

Pour the 4 cups caldo de pollo bajo en sodio preferido into a medium Saucepan and bring to a gentle boil over medium-high heat. Add the grated ½ tsp jengibre fresco rallado o finamente picado, ¾ tsp salsa de soja, ¼ tsp pimienta blanca molida, and ¼ tsp cúrcuma para el color; opcional pero recomendado (if using). Stir to combine.

Give the 2 tbsp almidón de maíz slurry a quick re-stir (it settles fast), then pour it into the boiling 4 cups caldo de pollo bajo en sodio preferido while stirring constantly. Continue to stir for about 1 minute until the broth thickens slightly and turns glossy.

Reduce the heat to medium-low so the 4 cups caldo de pollo bajo en sodio preferido is at a gentle simmer — not a rolling boil. This is the key step: use a fork or chopstick to stir the broth in a slow, steady circular motion to create a gentle whirlpool.

While the 4 cups caldo de pollo bajo en sodio preferido is swirling, slowly drizzle the beaten 3 huevos batidos bien in a thin, steady stream from about 10 inches above the Pot. For thinner, wispy strands, pour faster and stir more. For thicker ribbons, pour slower and stir less. Do not stir vigorously once the 3 huevos batidos bien are added — let them set for 30 seconds.

Taste the soup and adjust seasoning with ½ tsp sal as needed. Drizzle in the ½ tsp aceite de sésamo and give one final gentle stir.

Ladle into bowls immediately and garnish generously with sliced 2 stalks cebolletas cortadas en rodajas finas. Serve hot.