# What You'll Need:
→ Broth Base
01 - 4 cups low-sodium chicken or vegetable broth
02 - 1 teaspoon soy sauce
03 - 1/4 teaspoon ground white pepper
04 - 1/2 teaspoon sesame oil
05 - 1/2 teaspoon fine salt, or to taste
06 - 1 teaspoon cornstarch (optional)
07 - 2 tablespoons water (for cornstarch slurry, optional)
→ Egg Mixture
08 - 3 large eggs
→ Garnish
09 - 2 scallions, thinly sliced
10 - 1/4 teaspoon toasted sesame seeds (optional)
# Method:
01 - Combine the broth, soy sauce, white pepper, sesame oil and salt in a medium saucepan and bring to a gentle simmer over medium heat.
02 - If using cornstarch, whisk the cornstarch with 2 tablespoons water to form a smooth slurry, stir it into the simmering broth and cook 1–2 minutes until slightly thickened.
03 - Crack the eggs into a mixing bowl and beat until uniform and slightly frothy.
04 - Reduce the heat to low and stir the broth in a slow circular motion with a fork or chopsticks to establish a gentle current.
05 - While maintaining the circular motion, slowly drizzle the beaten eggs into the moving broth in a thin stream to create silky ribbons; let set about 30 seconds, then gently stir to break large ribbons into finer strands.
06 - Ladle the soup into bowls, garnish with sliced scallions and toasted sesame seeds if desired, and adjust seasoning before serving.
