4 cups chicken broth or stock
2 eggs, lightly beaten
1 or 2 green onions, minced
Salt to taste
¼ teaspoon white pepper (optional)
A few drops of sesame oil (optional)
Bring the broth to a boil, and then add in the salt, white pepper, and sesame oil. Cook the seasoned broth for about a minute. Slowly and steadily pour the egg into the boiling soup. If you want the egg to be shredded in the soup, stir the soup briskly as you pour the egg in. Garnish it with green onions, and enjoy it hot.
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