Ingredients 500 ml Chicken Stock or Water 2 Large Eggs, beaten with a pinch of sea salt and white pepper 1 to 2 Scallions, sliced Sea Salt Freshly Ground White Pepper Roasted Sesame Oil (optional) Method Bring the chicken stock to a rolling boil. Slowly stream the egg into the stock and whisking quickly with a fork to form fine shreds. Season the soup with sea salt. To serve, top with chopped scallions, pepper and drizzle with sesame oil, if desired. Serve immediately. Serve 1 |