Egg Drop Soup (Soy-Free)

Ingredients

• 6 cups Chicken broth
• 1 tsp Coconut aminos
• 1/2 tsp Ginger
• 2 Eggs
• 1 tbsp Tapioca starch
• 2 stalks Green onions
• 1/2 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of chicken broth into a large heavy-bottomed pot. Add the 1/2 tsp of ginger. Heat over medium-high heat until the broth reaches a gentle simmer, about 5-7 minutes. You will see small bubbles forming around the edges of the pot.
2. 2Stir in the 1 tsp of coconut aminos until fully combined.
3. 3In a small bowl, crack the 2 eggs and add the 1 tbsp of tapioca starch. Whisk these together until the starch is fully incorporated into the eggs and the mixture is smooth.
4. 4While the broth is simmering gently, slowly drizzle the egg and tapioca starch mixture into the pot in a thin stream. Stir the broth gently with a fork as you drizzle to create delicate ribbons of cooked egg.
5. 5Finely chop the 2 stalks of green onions. Stir the chopped green onions and the 1/2 tsp of sesame oil into the soup.
6. 6Serve the soup immediately while it is hot.

Substitutions

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