Updated: Apr 3, 2020
I can't express enough how easy this dish is to make. I tend to make these for lunch quite a bit, especially when everyone is moving around, because you can leave it on the stove and just let everyone come and serve themselves as they wish.
You start off a pot with either chicken or vegetable stock and add a few drops of sesame oil in.
You whisk a few eggs together and just like this, you slowly pour it in and start creating a whirlpool with the soup. The egg automatically separates and cooks in the heat, creating a nice, thick broth. Then, you add soy sauce for color and salt, chilies (if desired), and garnish with scallions. That's it - that's how easy it is.