Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)

Rinse and slice 1.5 large green onion stalks on a diagonal, then divide them into two portions: two thirds and one third.

Beat 2 eggs until no streaks of white remain, so they pour smoothly later.

Put 800 ml water and 0.5 tbsp minced garlic in a pot, then bring it to a boil over high heat.

When it starts bubbling, skim any foam so the broth stays clean and clear.

Season first with 1 tbsp soup soy sauce, then add two thirds of the sliced green onion.

Simmer over medium heat for 3 minutes, until the onion softens, turns slightly translucent, and sweetens the broth.

Lower the heat to medium-low and make sure the boil has calmed to a gentle simmer.

Pour the beaten egg in a thin circular stream, starting near the edge of the pot and moving inward.

After adding the egg, leave it untouched for 30 seconds.

Once the edges turn pale and set, push through the soup once with a spoon, using a broad motion to keep the ribbons intact.

Add the remaining green onion, 0.25 tsp salt, 0.1 tsp black pepper, and 0.5 tsp sesame oil, then turn off the heat right away.

Taste once, adjust only lightly if needed, and serve hot.