Ingredients:

  • 4 cups (950ml) Chicken Broth, low sodium preferred
  • 1 teaspoon (5ml) Soy Sauce
  • 1/2 teaspoon (2.5ml) Sesame Oil
  • 1/4 teaspoon (1.25ml) Ground White Pepper
  • 1 tablespoon (15ml) Cornstarch
  • 2 tablespoons (30ml) Cold Water
  • 2 large Eggs
  • 1 tablespoon (15ml) Chopped Green Onions (for garnish) (Optional)

Instructions:

  1. In the saucepan, combine chicken broth, soy sauce, sesame oil, and white pepper. Bring to a gentle simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and cold water until smooth.
  3. Slowly drizzle the cornstarch slurry into the simmering broth, whisking constantly. Cook until the broth slightly thickens (about 1-2 minutes).
  4. In a separate small bowl, lightly beat the eggs with a fork.
  5. Reduce the heat to low. Slowly drizzle the beaten eggs into the simmering broth while continuously whisking gently in a circular motion.
  6. Remove from heat. Ladle the soup into bowls and garnish with chopped green onions, if desired. Serve immediately.