|1½ l||chicken stock|
|1 tbsp||soy sauce|
|1 tsp||sesame oil|
|egg noodles (optional)|
Finely slice scallions and set aside. If want to serve the soup with noodles, prepare them according to the package instructions.
Put the chicken stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with some salt and pepper until well combined.
When the chicken stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. It's important to keep stirring until the eggs are cooked, for approx. 1 ¬– 2 min.
Stir in the chopped scallions and sesame oil. Taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil.