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| Prep Time | 5 minutes |
| Cook Time | 10-15 minutes |
| Servings |
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Ingredients
- 1 pc egg large
- 1/4 tsp white pepper
- 2 cups chicken stock
- 1 tbsp Chives chopped
Instructions
- Heat the chicken broth to boiling, either on the stove or in the microwave.
- Briskly stir in the egg (which you pre-stirred already) so that it forms long tendrils in the soup.
- Sprinkle on the white pepper and chives.
- Note: that since you aren't using cornstarch, this isn't as thick as the kind you get in Chinese restaurants. It's still tasty!
