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In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.<br/>
Very slowly pour in the eggs in a steady stream.To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
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Variations These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.<br/>
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.<br/>
<strong>1/2 cup frozen peas.
</strong>If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.<br/>
If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.
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