# What You 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 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, thinly sliced
10 - 1/4 teaspoon toasted sesame seeds (optional)
# Directions:
01 - Place the broth in a medium saucepan and bring to a gentle simmer over medium heat. Add soy sauce, ground white pepper, sesame oil and salt; taste and adjust seasoning.
02 - If a slightly thicker texture is desired, whisk the cornstarch with the 2 tablespoons of water in a small bowl until smooth. Stir the slurry into the simmering broth and cook 1–2 minutes until the liquid barely thickens.
03 - Crack the eggs into a bowl and beat until homogeneous and slightly frothy to ensure even ribbons.
04 - Reduce heat to low so the broth is barely moving. Stir the liquid slowly in a circular motion to form a gentle vortex. While stirring, drizzle the beaten eggs into the center of the swirl in a thin, steady stream to produce silky ribbons.
05 - Allow the eggs to set for about 30 seconds, then gently stir once to break any oversized ribbons and achieve the preferred consistency.
06 - Ladle into bowls and finish with thinly sliced scallions and a light sprinkle of toasted sesame seeds if desired. Serve immediately.
