Egg Drop Soup (Gluten-Free)

Ingredients

• 6 cups Chicken broth
• 3 Eggs
• 2 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Tamari (gluten-free soy sauce)
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 2 Scallions

Instructions

1. 1In a large heavy-bottomed pot, add the 6 cups of chicken broth. Place the pot over high heat and bring the broth to a rolling boil, which occurs at approximately 212°F (100°C).
2. 2While the broth is heating, in a small bowl, combine the 2 tablespoons of cornstarch and the 2 tablespoons of water. Whisk these together until the mixture is completely smooth and free of lumps.
3. 3Once the chicken broth is at a rolling boil, reduce the heat to low to maintain a gentle simmer (the broth should be approximately 185-195°F / 85-90°C). Slowly pour the cornstarch mixture into the pot in a steady stream while continuously stirring the broth with a spoon or whisk. Continue stirring for 1 to 2 minutes, until the soup has thickened slightly and coats the back of your spoon.
4. 4In a separate medium bowl, lightly beat the 3 eggs with a fork until the yolks and whites are just combined, but not frothy.
5. 5While gently stirring the thickened soup in one direction with a fork or whisk, slowly drizzle the beaten eggs into the pot in a thin, steady stream. Continue to stir gently for about 30 seconds, until the egg is cooked and forms delicate, cooked ribbons throughout the soup.
6. 6Stir the 1 tablespoon of tamari, the 1 teaspoon of sesame oil, and the 1/4 teaspoon of white pepper into the soup until all ingredients are fully combined.
7. 7Thinly slice the 2 scallions. Ladle the hot soup into individual bowls and garnish each serving with the sliced scallions. Serve the soup immediately.

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