Dairy-Free Egg Drop Soup

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2While the broth heats, in a small bowl, whisk together the 2 tablespoons of cornstarch with 2 tablespoons of cold water until completely smooth, creating a slurry.
3. 3Once the broth is boiling, reduce the heat to low. Slowly pour the cornstarch slurry into the pot while stirring the broth constantly. Continue to stir and cook for 1-2 minutes, until the broth has thickened slightly and has a glossy appearance.
4. 4In a separate small bowl, lightly beat the 2 large eggs until the yolks and whites are just combined.
5. 5Gently and slowly drizzle the beaten eggs into the simmering broth in a thin stream. Stir the broth very gently with a fork or chopsticks in one direction to create delicate egg ribbons. Cook for 30 seconds, or until the egg ribbons are set.
6. 6Stir in the 1 tablespoon of soy sauce, the 1 teaspoon of sesame oil, and the 0.25 teaspoon of white pepper until well combined.
7. 7Thinly slice the 2 stalks of green onions.
8. 8Ladle the soup into bowls, garnish with the sliced green onions, and serve immediately.

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