Gluten-Free Egg Drop Soup

Ingredients

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

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

Instructions

1. 1Pour the 6 cups of gluten-free chicken broth into a medium saucepan. Heat the broth over medium-high heat until it reaches a gentle simmer, which is about 82°C.
2. 2While the broth is heating, measure the 1 tablespoon of arrowroot powder and 2 tablespoons of water into a small bowl. Whisk them together until they are completely combined, creating a smooth slurry.
3. 3Once the broth is simmering, slowly pour the arrowroot slurry into the saucepan while stirring the broth constantly. Continue to cook and stir for 1 to 2 minutes, or until the broth has slightly thickened.
4. 4In a separate medium bowl, lightly whisk the 2 eggs until the yolks and whites are just combined.
5. 5Gently drizzle the whisked eggs into the simmering broth in a thin, steady stream. Use chopsticks or a fork to gently move the eggs as they cook, creating delicate ribbons. Cook for about 30 seconds, or until the egg ribbons are set.
6. 6Stir in the 1 teaspoon of sesame oil and the 1/4 teaspoon of white pepper until fully incorporated.
7. 7Finely chop the 2 green onions. Divide the soup among 4 bowls and garnish each serving with the chopped green onions. Serve immediately while hot.

Substitutions

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