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Instructions |
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In a small bowl, beat the egg with the water.
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On medium-low heat, bring the broth to a simmer.
Stir in the sugar, salt, and sesame oil.
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Continue to stir in a clockwise motion and very
slowly slip the egg into the simmering broth. As
you stir, the egg will coagulate and form thin
threads.
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Stir in the scallion and remove from the heat.
Pour soup into individual bowls and garnish
with chives.A great way to ensure that the egg
slips in gradually is to prop a fork on the
side of your pot with the tines pointing down.
Then, pour the egg through the tines. This will
give you those fine strands that you are
familiar with at the restaurant!
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Originally Submitted
7/4/2019
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