Egg Drop Soup



  1. Put the stock and soy sauce in a pot over medium-high heat and bring to a boil.
  2. Beat the eggs with a sprinkle of salt and pepper until well combined.
  3. When the stock is boiling, adjust the heat so that it bubbles, not furiously.
  4. Pour the eggs into the stock in a slow stream, stirring constantly.
  5. Scramble softly but don't clump, so it's important to keep stirring until the eggs are cooked, 1 to 2 minutes.
  6. Stir in the scallions and sesame oil, then taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil.
  7. Serve, garnished with the cilantro.