I had both eggs and spring onions on the brain when this recipe started coming together. I wanted to do a play on a ramen noodle soup, with ribboned scallions acting as a kind of second noodle. I think the aromatic additions lend the soup a faintly Asiatic flavor profile. The broth starts out quite delicate, so each ingredient shines through, and then becomes richer once the once the egg yolk cracks. To me, this is a soup that tastes precisely of spring.

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