Gluten-Free Egg Drop Soup Shooters

Instructions

1. 1In a large heavy-bottomed pot, bring the 4 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes. You will see large bubbles vigorously breaking the surface.
2. 2While the broth heats, in a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until no lumps remain, creating a smooth slurry.
3. 3Once the broth is boiling, slowly pour the cornstarch slurry into the pot while stirring constantly. Continue to stir and cook for 1-2 minutes until the broth thickens to a consistency that coats the back of a spoon.
4. 4Reduce the heat to low. Gently and slowly drizzle the 2 large eggs into the simmering broth while stirring the broth in a single direction with a fork or whisk. Continue to stir gently for about 30 seconds until thin ribbons of cooked egg form throughout the soup.
5. 5Stir in the 1 tablespoon of soy sauce, the 1 teaspoon of sesame oil, and the 1/4 teaspoon of white pepper until fully combined.
6. 6Ladle the hot soup into 4 small serving glasses or shot glasses.
7. 7Garnish each serving with the 1 tablespoon of sliced green onions and serve immediately.

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