Egg Drop Soup – Chinese

Recipe courtesy of Lishie0729

• 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)

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add
the white pepper and salt, and the sesame oil if using. Cook for about
another minute. Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one
minute. To make thin streams or ribbons, gently stir the eggs in a
clockwise direction until they form.Garnish with green onion and serve.