Dairy-Free Egg Drop Soup

Ingredients

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

Instructions

1. 1In a large heavy-bottomed pot, heat the 6 cups of vegetable broth over high heat until it reaches a rolling boil, about 5-7 minutes.
2. 2While the broth heats, in a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until the cornstarch is completely dissolved and no lumps remain. This is your cornstarch slurry.
3. 3Once the broth is boiling, slowly pour the cornstarch slurry into the pot while stirring the broth constantly with a whisk. Continue to stir and cook for 1-2 minutes, or until the broth has thickened slightly to a consistency that coats the back of a spoon.
4. 4Reduce the heat under the pot to low, so the broth is just simmering gently.
5. 5In a separate medium bowl, lightly beat the 3 large eggs with a fork until the yolks and whites are just combined.
6. 6Very slowly drizzle the beaten eggs into the simmering broth. Use a fork to gently stir the soup in a circular motion as you drizzle, creating thin ribbons of cooked egg throughout the broth. Cook for about 30 seconds until the egg ribbons are set.
7. 7Stir in the 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of white pepper until evenly distributed.
8. 8Finely chop the 2 stalks of green onions. Divide the soup among 6 bowls, and garnish each serving with the chopped green onions before serving immediately.

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