# 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 toasted sesame oil
05 - 1/2 teaspoon salt, or to taste
06 - 1 teaspoon cornstarch (optional, for slight thickening)
07 - 2 tablespoons water (for cornstarch slurry, optional)
→ Egg mixture
08 - 3 large eggs, lightly beaten
→ Garnish
09 - 2 scallions (green onions), thinly sliced
10 - 1/4 teaspoon toasted sesame seeds (optional)
# How to Make It:
01 - Place the broth, soy sauce, white pepper, sesame oil and salt in a medium saucepan. Bring to a gentle simmer over medium heat, adjusting heat to avoid rolling boil.
02 - If a slightly thicker texture is desired, whisk the cornstarch with the water to form a smooth slurry, stir it into the simmering broth and cook 1–2 minutes until the liquid slightly thickens.
03 - Crack the eggs into a bowl and beat until uniform in color and texture using a fork or whisk.
04 - Reduce heat to low so the broth is barely moving. Stir the hot broth slowly in a circular motion with a fork or chopsticks and, while stirring, drizzle the beaten eggs into the liquid in a thin, steady stream to create fine silky ribbons.
05 - Allow the eggs to set for about 30 seconds, then gently stir once to break up any oversized ribbons and check seasoning; adjust salt if needed.
06 - Ladle into warmed bowls and scatter sliced scallions and toasted sesame seeds over each portion. Serve immediately.
