Egg Drop Soup

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1. 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.
2. 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.
3. Garnish with green onion and serve.
4. 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.
5. * 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
6. 1/2 cup frozen peas.
7. 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.
8. 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.