8cupschicken brothI used Better than Bouillon chicken base
¼cupcornstarch
¼cupwaterto dilute cornstarch
2teaspoonssesame oil
3eggsbeaten
¼cupgreen onionschopped
Salt and ground black pepperseasoning
Instructions
Bring the chicken broth to a boil using a large pot. Mix cornstarch with water and slowly add to the boiling broth. Lower the heat then simmer for 2 minutes to cook the cornstarch.
Add sesame oil. Taste and add salt and ground black pepper according to your taste.
Slowly add the beaten eggs while stirring the soup to create egg “ribbons”.
Turn the heat off and add chopped green onions. Serve hot.
Notes
*If you want to halve the recipe, cut all the ingredients in half but use 2 eggs.