Step 1

Beat the eggs with a pinch of salt and set it aside.

Step 2

Add chicken broth/stock to a pot and bring it to a boil.

Step 3

Add minced garlic, white pepper, and salt. Reduce the heat and bring it to a simmer.

Step 4

Pour the egg gently and keep stirring the soup slowly.

Step 5

Now add cornstarch and water mixture. Stir well until the soup reaches the desired consistency.

Step 6

Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions.