Dairy-Free Egg Drop Soup

Instructions

1. 1In a large pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes, until you see large bubbles rapidly breaking the surface.
2. 2Reduce the heat to medium-low, so the broth is gently simmering, and stir in the 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of white pepper until combined.
3. 3In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water until the mixture is completely smooth and no lumps remain. This is your slurry.
4. 4While stirring the simmering broth constantly with a whisk or spoon, slowly pour the cornstarch slurry into the pot in a thin, steady stream. Continue stirring for 1-2 minutes until the soup thickens slightly and coats the back of your spoon.
5. 5In a separate medium bowl, vigorously whisk the 2 eggs until the yolks and whites are fully combined and the mixture is a uniform pale yellow color.
6. 6While stirring the soup gently in a circular motion with a fork or chopsticks, slowly drizzle the whisked eggs into the simmering broth. Continue to stir gently for about 30 seconds until thin ribbons of cooked egg form throughout the soup. Do not overcook.
7. 7Finely chop the 2 scallions. Sprinkle the chopped scallions over the soup just before serving immediately.

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