Ready in under fifteen minutes and still uses a meaningful number of eggs — warm, simple, and quick when you need something fast.
Ingredients
- 4 cups chicken broth (950ml)
- 1 teaspoon soy sauce, 1 teaspoon sesame oil, pinch of white pepper
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- 4 to 6 eggs, well whisked
- Sliced green onions, to finish
Method
- Bring broth to a gentle boil with soy sauce, sesame oil, and white pepper.
- Stir in the cornstarch slurry until the broth thickens slightly.
- Drizzle the beaten eggs slowly into the simmering broth while stirring in slow circles.
- Finish with green onions and a drizzle of sesame oil.
Start to finish, fifteen minutes — perfect for warming up on a cold morning.