Ingredients for 4 servings:

4 eggs

2 spring onions

1½ l vegetable stock

1 tbsp soy sauce

1 tsp sesame oil

Salt

pepper

Egg noodles (if available)

Nutritional values ​​per serving:

kcal 406

Protein 32g

Fat 29g

Carbohydrates 4g

Expense:

15 minutes

Utensils:

cutting board

wooden spoon

large pot

Bowl

Knife

whisk

Recipe:

Finely slice the spring onions and set aside. If serving the soup with noodles, cook the egg noodles according to the package instructions.

Bring the vegetable stock and soy sauce to a boil in a large saucepan over medium-high heat. Meanwhile, crack the eggs, season with salt and pepper, and mix well.

Once the stock boils, adjust the heat so it's just simmering. Add the eggs in a slow stream, whisking constantly. It's important to continue whisking until the eggs are cooked. This will take about 1-2 minutes.

Add the spring onions and sesame oil. Season with more salt, pepper, soy sauce, and sesame oil to taste.

Place the cooked noodles in a bowl and pour the soup over them. Enjoy!