Chicken and Egg Soup

This soup was easy, very fast, and aromatic. Made with homemade chicken broth, it needed a fair bit of salt to get things going. The soy theoretically could take care of that, but after an additional splash, I felt I had enough of the dark, umami flavor, and just wanted some plain kosher salt. Once I squeezed in some schiracha and anointed it with a teeny bit of nutty sesame oil, I was happy to slurp away on this brothy warmer; the chewy strips of egg pancake and chicken were almost peripheral.