Egg Drop Soup

Ingredients

• 1 Lchicken broth
• 2eggs — beaten
• 1 tspsesame oil
• scallions — chopped
• to tastewhite pepper
• 1 tspfine sea salt

Method

1. In a medium-sized pot, pour in 1 liter of chicken broth and bring it to a gentle simmer over medium heat. This will be the base of your soup, so allow it to heat until you see small bubbles forming around the edges, which indicates it's ready to infuse with flavors.
2. While the broth is heating, crack 2 eggs into a bowl and beat them lightly with a fork until the yolks and whites are fully combined. Set this aside for later use. This step ensures that the eggs will create the characteristic silky ribbons when added to the soup.
3. Once the broth is simmering, add 1 teaspoon of fine sea salt and 1 teaspoon of sesame oil to the pot. Stir gently to combine. The sesame oil will add a rich aroma and depth to the soup, while the salt enhances the overall flavor.
4. Slowly pour the beaten eggs into the simmering broth in a thin, steady stream, stirring the soup gently in a circular motion with a fork or chopsticks. This technique will create the delicate egg ribbons that are the hallmark of Egg Drop Soup. Continue stirring until the eggs are fully cooked and form wispy strands, which should take just a minute or two.
5. Taste the soup and adjust the seasoning with more salt if needed. Add white pepper to taste, stirring to blend it evenly throughout the soup. The white pepper adds a subtle heat and complexity to the dish.
6. Finely chop a few scallions and sprinkle them over the soup just before serving. The scallions provide a fresh, sharp contrast to the rich broth and silky eggs, completing the dish with a touch of color and flavor.