Egg-Flower Soup

Very simple, very quick - good comfort soup when it's cold out. Try this with stock instead of broth - it makes a noticable difference. I can find premade stock pretty easily now, and like it much better. The recipe (originally from chopstix.net) suggested 2 eggs - I though it was too much egg and not enough soup.

• Ready In: 8 mins
• Serves: 2

Ingredients

• 1  pint  chicken stock
• 1  egg
• 1  teaspoon salt
• 1⁄4 teaspoon  sesame oil
• 1  tablespoon soy sauce
• 1  green onion, finely chopped

Directions

1. Bring the stock to a boil.
2. Beat the egg with salt and sesame oil.
3. Pour the egg into the stock very slowly while stirring.
4. Add the soy sauce and garnish with onion.