Egg Drop Soup

Ingredients

• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1 -2 green onions, minced
• ¹/₄ teaspoon white pepper
• Salt to taste
• A few drops of sesame oil (optional)

Cooking Instructions

1. In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
2. Add the white pepper and salt, and the sesame oil if using.
3. Cook for about another minute.
4. Very slowly pour in the eggs in a steady stream.
5. To make shreds, stir the egg rapidly in a clockwise direction for one minute.
6. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
7. Garnish with green onion and serve.