Korean Egg Drop Soup for Anju

Beat 3 eggs thoroughly in a bowl, then strain them through a fine sieve if possible to remove thick strands.

Slice 0.5 green onion thinly on the bias so it can go in at the end without overcooking.

Pour 600ml water into a pot and bring it to a full boil over high heat.

Once it boils, add 1 tablespoon soup soy sauce and 1 teaspoon minced garlic, then boil for 1 minute to season the broth.

When the broth is boiling hard, lower the heat to medium-low so the surface bubbles gently.

Stabilize the heat before adding the eggs, because a violent boil can make the egg strands rough and broken.

Stir the broth slowly in one direction with a spoon to create a gentle current.

Pour the beaten eggs in a thin stream along chopsticks, moving steadily so the egg does not collect in one heavy clump.

After all the egg is added, do not stir right away.

Let it sit for about 30 seconds until the edges turn pale and float in fine strands, then nudge the soup gently once or twice only.

Add the sliced green onion and 1/4 teaspoon black pepper, then simmer for just 1 more minute.

Avoid long stirring so the broth stays clear, and serve the soup immediately while very hot.