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10minutes
Cut all the white onions into small pieces.
Break the egg into a bowl and melt.
Mix the egg whites with chopsticks.
Put water in a pan and heat over medium heat.
Add the chicken glass soup stock and mix.
Add 1 and (A) and check the taste.
When it boils, reduce the heat to low, pour 2 slowly in a thin line, and turn off the heat.
・ Mix egg whites with chopsticks to prevent lumps of white meat.
・ The amount of chicken glass soup is different depending on the manufacturer, so adjust it.
・ Adjust salt and pepper to your liking.
・ When pouring eggs into the soup, use a ladle with holes to make the eggs fluffy.
・ If you like, sprinkle with chili oil.
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