Whitney s Egg Flower Soup

2 cups chicken broth

white pepper to taste

2 dashes sesame oil

1 egg, beaten

2 tablespoons peas

1 green onion, chopped

Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.