Egg Drop Soup

Directions

1. 1
   Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan.
2. 2
   Beat remaining stock with eggs and soy sauce until well blended.
3. 3
   When stock is boiling, adjust heat so it bubbles frequently but not furiously.
4. 4
   Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
5. 5
   Taste, and add salt if necessary (or more soy sauce).
6. 6
   Then add plenty of pepper, the scallions and the sesame oil.
7. 7
   Taste again, adjust seasonings and serve.