Imperial Chinese Restaurant Egg Drop Soup

  • 6 cup Chicken Broth
  • 1 large Egg, lightly beaten with 1 teaspoon sesame oil
  • 1/4 tsp White Pepper
  • 4 sliced Green Onion tops for garnish
  • Salt to taste image placeholder

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently.

Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.

Makes 4