Egg Drop Soup (Shellfish-Free)

Instructions

1. 1Place 6 cups of low-sodium chicken broth into a large heavy-bottomed pot over medium-high heat. Bring the broth to a gentle simmer, which is when small bubbles rise continuously from the bottom of the pot to the surface. This should take about 5 to 8 minutes.
2. 2While the broth is heating, measure 1 tablespoon of cornstarch and 2 tablespoons of water into a small bowl. Whisk these together until they are completely combined, forming a smooth, milky liquid called a slurry.
3. 3Once the chicken broth is simmering, slowly pour the cornstarch slurry into the pot while stirring the broth constantly with a whisk or spoon. Continue to stir for about 1 to 2 minutes, until the broth thickens slightly and coats the back of your spoon.
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 them.
5. 5Reduce the heat under the pot to low. Very slowly drizzle the beaten eggs into the simmering broth. As you drizzle, gently stir the broth in a circular motion with a fork. This will create thin ribbons of cooked egg throughout the soup. Continue stirring gently for about 30 seconds until the egg is cooked.
6. 6Remove the pot from the heat. Stir in 1 teaspoon of sesame oil and 1/4 teaspoon of white pepper until fully combined.
7. 7Finely chop the 2 stalks of green onions. Ladle the soup into bowls and garnish with the chopped green onions. Serve immediately.

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