Korean Egg Drop Soup with Scallions

Ingredients

• 4 cups chicken broth
• 2 large eggs beaten
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1/2 cup scallions sliced
• 2 tablespoons cornstarch mixed with 2 tablespoons of water

Instructions

1. 1 In a medium pot, bring the chicken broth to a boil over medium-high heat.
2. 2 Reduce the heat to medium, then add the soy sauce, sesame oil, and white pepper.
3. 3 Add the cornstarch mixture to the pot, stirring constantly to thicken the broth slightly.
4. 4 Slowly pour the beaten eggs into the soup, stirring gently with a fork or chopsticks to create egg ribbons.
5. 5 Once the eggs are cooked, about 1-2 minutes, remove the pot from heat.
6. 6 Ladle the soup into bowls and garnish generously with sliced scallions.