Mre. Ikkanda'S Egg Flower Soup

• 1 Leek, white and pale green part only
• 3 eggs, beaten
• 3 tablespoons white miso
• 1 can, chicken broth (I prefer swanson) plus two cups of water
• 1 tablespoon Sesame Seed Oil, plus more to drizzle
• 1 scallion to garnish (optional)

1. In a pot saute leeks in about one tablespoon sesame oil on medium heat until wilted, about five minutes.
2. Add chicken broth and water and bring to a simmer, cover and cook 10 minutes or until leeks are soft.
3. Bring broth up to a boil and slowly drizzle in eggs, gently stir in long circular motions with chopsticks or a fork until egg "flowers" set up, you're looking for long stands of eggs rather than small scrambled egg curds. Take soup off heat.
4. Add miso to a small bowl and ladle some broth into it, mix with the back of a spoon or a small whisk until dissolved and add back into pot. Keep warm on a low flame but do not boil again, it will cause the miso to become grainy.
5. Ladle soup into bowls and garnish with scallions finish with a light drizzle of toasted sesame seed oil. For those who like a little spice, I stirred a few spoonfuls of Sambal into my bowl and it was heavenly.

only, eggs, white miso, chicken broth, oil, scallion

Taken from food52.com/recipes/22056-mre-ikkanda-s-egg-flower-soup (may not work)