Easy Korean Egg and Scallion Soup (2 Servings)

Wash scallion to remove grit and slice diagonally into 5 mm pieces.

Beat two eggs lightly until just mixed; wash hands and utensils after handling raw eggs.

Bring 650 mL water, 10 mL soup soy sauce and 5 g minced garlic to a boil.

Add scallion and simmer over medium heat for about 2 minutes until starting to soften.

Pour eggs in a thin stream, wait briefly for them to set, then stir gently. Simmer until whites and yolks are fully cooked.

Taste and add up to 0.7 g salt only if needed. Turn off the heat, add 5 mL sesame oil and divide into two bowls.