Egg Drop Soup (Gluten-Free)

Ingredients

• 6 cups Chicken broth
• 2 large Eggs
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 stalks Green onions
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 1 tsp Tamari (gluten-free)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add the 6 cups of chicken broth and bring it to a rolling boil, which is when large bubbles continuously break the surface. This should take about 5-7 minutes.
2. 2While the broth is heating, measure the 2 tablespoons of cornstarch into a small bowl. Add the 2 tablespoons of water to the cornstarch and whisk until it forms a smooth, lump-free paste.
3. 3Once the chicken broth is boiling, reduce the heat to medium-high to maintain a vigorous simmer. Slowly pour the cornstarch and water mixture into the simmering broth while stirring the broth constantly with a whisk. Continue stirring for 1-2 minutes until the broth has thickened slightly and has a 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. Do not overbeat.
5. 5With the broth at a gentle simmer (not a rolling boil), slowly drizzle the beaten eggs into the pot in a thin stream. Stir the broth very gently in one direction with a fork or chopsticks to create delicate ribbons of egg. Let the egg cook undisturbed for about 30 seconds to set.
6. 6Stir in the 1/4 teaspoon of white pepper and the 1 teaspoon of tamari (gluten-free). Taste and add more tamari if desired, but do not add more salt as the broth and tamari are already seasoned.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon of sesame oil. Ladle the soup into 4 bowls. Finely chop the 2 stalks of green onions and sprinkle them over the top of each bowl as a garnish.
8. 8Serve the egg drop soup immediately.

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