- 6 cups chicken broth
- 1 large egg — lightly beaten with
- 1 teaspoon sesame oil
- 1/4 teaspoons freshly-ground white pepper
- 4 sliced green onion tops — for garnish
- Salt — to taste
- Bring the broth to a simmer over medium-low 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.