Korean Egg Drop Soup with Scallions

Ingredients

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

Method

1. 01
   In a medium pot, bring the chicken broth to a boil over medium-high heat.
2. 02
   Reduce the heat to medium, then add the soy sauce, sesame oil, and white pepper.
3. 03
   Add the cornstarch mixture to the pot, stirring constantly to thicken the broth slightly.
4. 04
   Slowly pour the beaten eggs into the soup, stirring gently with a fork or chopsticks to create egg ribbons.
5. 05
   Once the eggs are cooked, about 1-2 minutes, remove the pot from heat.
6. 06
   Ladle the soup into bowls and garnish generously with sliced scallions.