Egg Flower Soup

Servings: 4

Ingredients:

• 1 tablespoon, toasted sesame seed oil
• 1/2 tablespoon, garlic – minced
• 1/2 tablespoon, ginger – minced
• 4 cups, prepared chicken stock or broth
• 4 medium, eggs – lightly beaten
• white pepper and salt to taste
• 4 scallions including green ends – sliced 1/8′′ thick

Directions:

Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly

Add chicken broth/stock and bring to a boil on high heat

Add white pepper and salt to taste

While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.

Turn off heat and top with scallions

Serve immediately