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Ingredients
6 Cups chicken broth or stock
3 Eggs, lightly beaten
2 to 3 Green onions, minced, divided
1/2 Teaspoon ground ginger
1 Tablespoon soy sauce
1/4 Teaspoon white pepper
Salt to taste
Several drops of sesame oil
1/2 Cup fideo pasta
Instructions
In a wok or saucepan, bring the 6 cups of chicken broth and most of the green onions to a boil. Add the white pepper, salt, and sesame oil. Cook for about another minute.
Add pasta and simmer until noodles are tender, about 6 minutes.
Very slowly pour in the eggs in a steady stream while stirring rapidly to make shreds.
Garnish with remaining green onion and serve.