Egg Drop Soup
Makes one serving
12 ounces chicken or beef broth
1 small clove grated garlic
Salt and pepper
Optional: Drizzle of toasted sesame oil
Beat the egg with a pinch of S & P in a bowl until well mixed. Place broth and garlic in a small sauce pan over high heat and bring to a boil. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to over mix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, salt and pepper to taste.