Gluten-Free Egg Drop Soup Shooters

Ingredients

• 4 cups Chicken Broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 Eggs
• 2 Scallions
• 1/4 teaspoon White Pepper
• 1 teaspoon Sesame Oil
• 1 tablespoon Soy Sauce

Instructions

1. 1In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until completely smooth to create a slurry. Set aside.
2. 2Pour the 4 cups of chicken broth into a medium saucepan. Heat the broth over medium heat until it reaches a gentle simmer, about 5 to 7 minutes. Do not let it boil.
3. 3While the broth is heating, crack the 2 eggs into a separate small bowl and whisk them lightly until the yolks and whites are just combined. Set aside.
4. 4Once the broth is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1 to 2 minutes, or until the broth has thickened slightly and coats the back of a spoon.
5. 5Reduce the heat to low. Very slowly, drizzle the whisked eggs into the simmering broth while gently stirring the broth in one direction with a fork or chopsticks. Continue stirring for about 30 seconds, or until thin ribbons of cooked egg form throughout the broth.
6. 6Stir in the 1/4 teaspoon of white pepper, the 1 teaspoon of sesame oil, and the 1 tablespoon of soy sauce. Taste and add more soy sauce if desired.
7. 7Thinly slice the 2 scallions. Ladle the soup into 4 small shooter glasses. Garnish each shooter glass with a sprinkle of the sliced scallions and serve immediately.

Substitutions

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