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Ingredients:4 cups chicken stock or broth2 eggsbeaten1/4 cup finely chopped s...

Ingredients:4 cups chicken stock or broth2 eggsbeaten1/4 cup finely chopped scallions (green onions)1/2 teaspoon saltPinch of white pepperDash of sesame oil (optional)Instructions:Prepare the StockBring the chicken stock to a boil in a medium-sized pot. Reduce the heat to a simmerBeat the EggsIn a small bowl, beat the eggs lightly with a fork or whisk. Set asideAdd SeasoningsTo the simmering stock, add the salt and white pepper. Stir to combinePour the EggsSlowly pour the beaten eggs into the simmering stock in a thin stream, stirring constantly with a chopstick or fork. This will create threads of egg throughout the soupCook the SoupAllow the soup to cook for another minute or until the eggs are set. Do not overcook, as this will make the eggs toughFinish the SoupRemove the soup from the heat and ladle into bowls. Garnish each bowl with a sprinkle of chopped scallions and a dash of sesame oil, if desiredServeServe the Egg Drop Soup immediately while it's still hot. Enjoy!Tips and Variations:For a richer flavoryou can replace the chicken stock with beef or vegetable brothExperiment with different toppings like sliced mushroomstofu, or shredded carrotsIf you prefer a thicker consistencyyou can add a cornstarch slurry to the soup before removing it from the heatThis Egg Drop Soup recipe is a classic Chinese dish that's simple to make yet packs a flavorful punch. Enjoy it as a starter for a larger meal or as a comforting snack on a cold day.