# What You'll Need:
→ Broth Base
01 - 4 cups (1 liter) 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 salt (adjust to taste)
06 - 1 teaspoon cornstarch (optional, for a slightly thicker soup)
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)
# Cooking Steps:
01 - In a medium saucepan, bring the broth, soy sauce, white pepper, sesame oil, and salt to a gentle simmer over medium heat.
02 - If you prefer a slightly thicker soup, mix the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the simmering broth and cook for 1–2 minutes until slightly thickened.
03 - Crack the eggs into a bowl and beat them well with a fork or whisk.
04 - Reduce the heat to low. Using a fork or chopsticks, stir the soup in a slow circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream to create silky ribbons.
05 - Let the eggs set for about 30 seconds, then gently stir to break up large ribbons.
06 - Ladle the soup into bowls and garnish with sliced scallions and toasted sesame seeds if desired.
