# Components:
→ 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 salt, adjust to taste
06 - 1 teaspoon cornstarch (optional, for slight thickening)
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)
# Preparation Steps:
01 - In a medium saucepan set over medium heat, combine the broth, soy sauce, white pepper, sesame oil and salt. Bring to a gentle simmer.
02 - If a slightly thicker texture is desired, whisk the cornstarch with the water to form a smooth slurry, then stir it into the simmering broth and cook, stirring, for 1 to 2 minutes until slightly thickened.
03 - Crack the eggs into a mixing bowl and beat thoroughly with a fork or whisk until homogeneous.
04 - Reduce heat to low. Stir the broth gently in a slow circular motion with a fork or chopsticks and, while stirring, drizzle the beaten eggs in a thin, steady stream to form silky ribbons.
05 - Allow the eggs to set for about 30 seconds, then gently stir once to break up any oversized ribbons and achieve the desired consistency.
06 - Ladle into bowls and finish with thinly sliced scallions and a sprinkle of toasted sesame seeds if using. Adjust seasoning to taste before serving.
