Gluten-Free Egg Drop Soup Shooters

Ingredients

• 4 cups Chicken Broth
• 2 large Eggs
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Green Onions
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Salt
• 1/8 teaspoon White Pepper

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

Instructions

1. 1In a large heavy-bottomed pot, heat 4 cups of chicken broth over high heat until it reaches a rolling boil, about 5-7 minutes.
2. 2While the broth is heating, in a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until completely smooth, creating a slurry.
3. 3Once the chicken broth is boiling, slowly pour the cornstarch slurry into the pot while stirring the broth constantly. Continue to stir and cook for 1-2 minutes, or until the broth has visibly thickened.
4. 4Reduce the heat under the pot to low, maintaining a gentle simmer.
5. 5In a separate small bowl, lightly beat 2 large eggs. Very slowly drizzle the beaten eggs into the simmering broth, stirring gently with a fork or whisk to create thin ribbons of cooked egg throughout the soup. Cook for 1 minute.
6. 6Stir in the 2 tablespoons of green onions, 1 teaspoon of sesame oil, 1/4 teaspoon of salt, and 1/8 teaspoon of white pepper.
7. 7Serve the hot soup immediately in shot glasses.

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