Egg Drop Soup with Spring Onions

Instructions

1. 1

   In a medium saucepan, bring the 4 cups of chicken broth to a gentle boil over medium heat.

2. 2

   While the broth is heating, crack the 6 large eggs into a bowl and beat them lightly.

3. 3

   Once the broth is boiling, slowly pour the beaten eggs into the broth while stirring continuously with a fork or a whisk to create thin ribbons of egg.

4. 4

   Add the 1 tablespoon of soy sauce and 1/2 teaspoon of white pepper to the soup, stirring to combine.

5. 5

   Reduce the heat to low and let the soup simmer for about 2 minutes.

6. 6

   Stir in the 1 cup of chopped spring onions and let them cook for an additional minute.

7. 7

   Taste the soup and adjust the seasoning if necessary.

8. 8

   Serve the soup hot, garnished with additional spring onions if desired.