3 1/2 quarts of low sodium chicken broth (or 14 cups water + 6 tbsp. chicken base)
5 scallions, chopped
3/4 cup bonito flakes
1 tbsp. sesame oil
1/2 tsp. white pepper
6 sheets of Nori (seaweed sheets for sushi)
5 eggs, beaten
Cornstarch slurry (1/4 cup of reserved soup stock & 4 tbsp. cornstarch)
1. Pour chicken stock into a large stock pot. Add chopped scallion, bonito flakes, sesame oil, & white pepper. remove 1/4 cup of stock to a small bowl or measuring cup, stir in 4 tbsp. of cornstarch and set aside.
2. Bring stock to a boil, then reduce heat to a simmer. Cover & cook 20 minutes.
3. Increase heat to high & bring stock back up to a boil. Stir in beaten egg, swirling constantly. When stock begins to boil again, stir in cornstarch slurry. Cook 2-3 minutes until soup is thickened.
4. Season with additional white pepper and sesame oil before serving.