Egg Drop Soup

Instructions

1. Bring chicken broth to a boil in a medium saucepan.
2. Add soy sauce, sesame oil, and white pepper.
3. Stir the cornstarch slurry and add to the soup. Stir until slightly thickened.
4. Reduce heat to a gentle simmer. Slowly pour beaten eggs in a thin stream while stirring the soup in one direction.
5. The eggs will form silky ribbons. Remove from heat as soon as all eggs are added.
6. Ladle into bowls and garnish with sliced green onions.
7. Serve immediately.