Egg Drop Soup [0000005]

Ingredients:

4 cups gluten-free chicken or vegetable broth
2 large eggs, beaten
2 green onions, finely chopped
1 tablespoon gluten-free soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
1/4 teaspoon salt (adjust to taste)
1 tablespoon cornstarch (optional, for thickening)
Fresh cilantro or chives for garnish (optional)

Instructions:

In a pot, bring gluten-free chicken or vegetable broth to a gentle simmer over medium heat.
In a small bowl, mix cornstarch with a little water to create a slurry (if using).
Gradually pour the beaten eggs into the simmering broth while stirring continuously with a fork or chopsticks. This creates silky egg ribbons.
Add gluten-free soy sauce, sesame oil, ground white pepper, and salt to the soup. Stir well.
If you prefer a thicker consistency, slowly pour in the cornstarch slurry while stirring. Continue cooking until the soup thickens slightly.
Taste and adjust seasoning if needed.
Stir in chopped green onions and let them wilt slightly in the hot soup.
Ladle the gluten-free JOC Soups and Stews Egg Drop Soup into bowls.
Garnish with fresh cilantro or chives if desired.

Enjoy a comforting and gluten-free egg drop soup that's quick and easy to prepare!