Gluten-Free Egg Drop Soup

Ingredients

• 4 cups Chicken Broth
• 2 large Eggs
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green Onions
• 1 teaspoon Sesame Oil
• 1/4 teaspoon White Pepper
• 1/4 teaspoon Salt

Instructions

1. 1Pour the 4 cups of chicken broth into a medium saucepan. Bring the chicken broth to a rolling boil over high heat, about 5-7 minutes, until you see large bubbles breaking the surface.
2. 2While the broth heats, prepare the thickening mixture. In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until the cornstarch is completely dissolved and no lumps remain. Set this cornstarch slurry aside.
3. 3In another small bowl, lightly beat the 2 large eggs until the yolks and whites are just combined. Set the beaten eggs aside.
4. 4Once the chicken broth is boiling, reduce the heat to low. Slowly stir the cornstarch slurry into the simmering broth. Continue to stir gently for 1 minute, or until the broth has thickened slightly and coats the back of a spoon. The broth should be simmering gently, not boiling.
5. 5Slowly drizzle the 2 large beaten eggs into the simmering broth in a thin, steady stream. Stir the soup gently with a fork or chopsticks as you add the eggs to create thin ribbons of cooked egg throughout the broth. Continue to stir gently for about 30 seconds until the egg ribbons are cooked through and opaque.
6. 6Remove the saucepan from the heat. Stir in the 1 teaspoon of sesame oil, the 1/4 teaspoon of white pepper, and the 1/4 teaspoon of salt until evenly combined. Taste and adjust salt if needed.
7. 7Finely chop the 2 stalks of green onions. Ladle the hot soup into serving bowls and garnish generously with the chopped green onions before serving immediately.

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