Ingredients

• 1 tablespoon, toasted sesame seed oil
  
• 1/2 tablespoon, garlic - minced
  
• 1/2 tablespoon, ginger - minced
  
• 4 cups, prepared chicken stock or broth
  
• 4 medium, eggs - lightly beaten
  
• white pepper and salt to taste
  
• 4 scallions including green ends - sliced 1/8" thick
  

Method

1. Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly
   
2. Add chicken broth/stock and bring to a boil on high heat
   
3. Add white pepper and salt to taste
   
4. While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.
   
5. Turn off heat and top with scallions
   
6. Serve immediately