4 cups chicken stock (I use Knorr bouillon cubes)
1 tbsp cornstarch
1/4 tsp garlic powder
3-4 large eggs (depending on how much egg you want, I use 4)
1 tsp soy sauce
1-2 drops of sesame oil (a little goes a long way)
green onions for garnish
salt and pepper to taste
In a medium sauce pan, whisk together chicken stock, cornstarch and garlic powder until all lumps disappear. Add sesame oil and soy sauce. Heat on high until boiling, stir occasionally.
Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pouring the whisked eggs into the soup to create egg ribbons. Season with salt and pepper, also add a drop or two of more sesame oil if you'd like, but be careful, a little bit really does go a long way!