Nothing could be easier.
- 1 qt chicken or vegetable stock
- 4 eggs
- Soy sauce to taste
- Scallions for garnish
- Sesame oil for garnish
Bring a quart of stock (chicken or veggie stock) to a slow bubble; gently pour four beaten eggs in to the stock while stirring. Add soy sauce to taste and garnish with some chopped cilantro or scallions; a little sesame oil is nice, too.
Recipe from Mark Bittman’s Kitchen Express