Preparation Steps

• In a medium saucepan, bring the chicken broth to a boil.
• In a small bowl, whisk together cornstarch and water until smooth. This is the slurry.
• Slowly pour the cornstarch slurry into the boiling broth, stirring constantly. Reduce heat and simmer for 1 minute, or until slightly thickened.
• Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently in one direction. The eggs will cook and form delicate ribbons.
• Remove from heat and stir in sesame oil and white pepper.
• Garnish with sliced green onions and serve immediately.