In a medium saucepan, combine the broth, soy sauce, sesame oil, grated ginger, minced garlic, and white pepper. Bring to a gentle simmer over medium heat.

Add the vermicelli noodles to the simmering broth. Cook according to package directions, typically 3-5 minutes, until tender.

While the broth simmers, bring a small pot of water to a rolling boil. Carefully lower 1 egg into the boiling water using a spoon.

Boil for exactly 6.5 minutes for a jammy yolk. Immediately transfer the egg to an ice bath for 2-3 minutes to stop the cooking. Gently peel the soft-boiled egg under cold running water when ready to serve. Halve it lengthwise.

In a small bowl, whisk 2 eggs until lightly scrambled.

In another small bowl, dissolve 1 tbsp cornstarch in 2 tbsp cold water to create a slurry.

Once noodles are cooked, increase heat slightly under the broth to a gentle boil. Slowly pour the whisked eggs into the simmering broth in a thin stream, stirring gently in a circular motion with a whisk or fork for 15-20 seconds to create delicate egg ribbons. Stir in the cornstarch slurry to slightly thicken the soup. Remove from heat.

In a separate small saucepan, bring about 3 inches of water to a gentle simmer (not a rolling boil). Add 1 tsp rice vinegar.

Crack 1 egg into a small bowl or ramekin. Gently slide the egg into the simmering water.

Poach for 3-4 minutes for a runny yolk and firm whites. Remove carefully with a slotted spoon.

Divide the noodle and egg drop soup into two serving bowls.

Carefully place one poached egg on top of each bowl of soup.

Add half of the peeled, halved soft-boiled egg to each bowl.

Garnish generously with sliced green onions and chopped fresh cilantro. Serve immediately for a delicious breakfast featuring different ways of cooking eggs.