Egg Drop Soup (Gluten-Free)

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons of cornstarch and the 1/4 cup of water until smooth, creating a slurry.
2. 2Pour the 6 cups of chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
3. 3Reduce the heat to medium-low so the broth is gently simmering. Slowly pour the cornstarch slurry into the simmering broth while stirring constantly with a whisk. Continue to stir for 1-2 minutes until the soup thickens slightly and has a slightly glossy appearance.
4. 4In a separate medium bowl, lightly beat the 2 large eggs with a fork until the yolks and whites are just combined.
5. 5While gently stirring the simmering soup in a circular motion with a whisk or fork, slowly drizzle the beaten eggs into the pot. Continue to stir gently for about 30 seconds to create thin ribbons of cooked egg throughout the soup. The egg should look cooked and opaque.
6. 6Stir in the 1 tablespoon of tamari, the 1/4 teaspoon of white pepper, and the 1 teaspoon of sesame oil until fully combined.
7. 7Thinly slice the 2 stalks of green onions. Ladle the hot soup into individual serving bowls and garnish each bowl with the sliced green onions. Serve immediately.

Substitutions

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