Egg Drop Soup

8 cups chicken stock
2 tablespoons arrowroot starch
2 tablespoons water
8 eggs
white pepper
green onions to garnish

Pour chicken stock into the pot and bring it to a boil. Mix the arrowroot with water into a slurry. Slowly pour the slurry into the chicken broth, avoiding clumps.

Beat eggs. Stir the chicken stock into a “tornado” in the pan. Slowly pour in eggs to for thin bans.

Garnish with white pepper and onions.