Whitney's Egg Flower Soup

Ingredients

• 2 cups chicken broth 
• 1  eggs beaten
• 1  green onion chopped
• 2 tablespoons peas 
• 2 dashes sesame oil 
• 2 servings pepper white to taste

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.