Dairy-Free Egg Drop Soup

Ingredients

• 6 cups Chicken broth
• 2 Eggs
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 Green onions
• 1 tsp Soy sauce
• 1/2 tsp Sesame oil
• 1/4 tsp White pepper

Instructions

1. 1Place a 3-quart or larger heavy-bottomed pot over high heat. Add the 6 cups of chicken broth and bring it to a rolling boil, which is when large bubbles rapidly rise to the surface. This should take about 5-7 minutes.
2. 2While the broth is heating, prepare the cornstarch slurry. In a small bowl, combine the 2 tablespoons of cornstarch with the 2 tablespoons of water. Stir until the mixture is smooth and no lumps remain.
3. 3In a separate small bowl, lightly beat the 2 eggs until the yolks and whites are just combined. Do not overbeat them.
4. 4Once the chicken broth is boiling, reduce the heat to medium-high to maintain a vigorous simmer. Slowly pour the cornstarch slurry into the simmering broth while stirring the broth constantly. Continue to stir and simmer for 1 minute, or until the broth has thickened slightly and has a glossy appearance.
5. 5Very slowly drizzle the beaten 2 eggs into the simmering broth in a thin stream. Stir the broth gently with a fork or chopsticks as you pour to create thin ribbons of cooked egg. Continue to cook for about 30 seconds, or until the egg ribbons are fully set.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of soy sauce, the 1/2 teaspoon of sesame oil, and the 1/4 teaspoon of white pepper. Stir until all ingredients are evenly distributed.
7. 7Thinly slice the 2 green onions. Ladle the soup into individual bowls. Garnish each bowl with the sliced green onions and serve immediately.

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