Gluten-Free Egg Drop Soup

Ingredients

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

Instructions

1. 1In a large heavy-bottomed pot, heat the 6 cups of chicken broth over high heat until it reaches a rolling boil, about 5-7 minutes.
2. 2While the broth is heating, measure the 2 tablespoons of cornstarch and 2 tablespoons of water into a small bowl and whisk them together until smooth, creating a slurry. Set this aside.
3. 3Once the broth is boiling, reduce the heat to medium-low to maintain a gentle simmer. Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue to stir for 1-2 minutes until the soup has thickened slightly and has a glossy appearance.
4. 4In a separate medium bowl, lightly beat the 2 large eggs until the yolks and whites are just combined.
5. 5While stirring the soup gently in a circular motion with a fork or whisk, slowly drizzle the beaten eggs into the simmering soup. Continue to stir gently for about 30 seconds until thin ribbons of cooked egg form throughout the soup.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of sesame oil, 1/4 teaspoon of white pepper, and 1 teaspoon of gluten-free soy sauce (Tamari).
7. 7Finely chop the 2 stalks of green onions. Divide the soup among 4 bowls and garnish each serving with the chopped green onions before serving immediately.

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