Gluten Free Egg Drop Soup

Ingredients:

• 4 cups gluten-free chicken broth
• 1/2 teaspoon freshly grated ginger
• 1 tablespoon gluten-free tamari or soy sauce
• 2 tablespoons cold (not iced) water
• 1 tablespoon cornstarch
• Gluten-free hot sauce (or chili sauce/paste) (optional)
• Salt and white pepper, to taste
• 2 eggs, at room temperature, lightly beaten
• 1 scallion/green onion (greens and whites), finely chopped or thinly sliced
• 1 carrot, julienne sliced/cut into matchsticks or finely chopped

Instructions:

1. To a large saucepan, add broth, ginger, and soy sauce. Bring to a boil.
2. In a small bowl or container, whisk together water and cornstarch.
3. Slowly pour the cornstarch slurry into the boiling broth mixture while constantly whisking. Cook until thick, 1 to 2 minutes.
4. If using, stir in hot sauce, to taste. (You may also allow each person to add their own when serving.)
5. Season with salt and pepper, to taste.
6. Reduce heat to low. Stir broth rapidly to create a whirlpool, and slowly pour beaten eggs into the whirlpool while continuing to stir.
7. Immediately turn off heat. Allow soup to rest for 1 minute. (You will notice the egg swirls widen.)
8. Add a few sliced scallions and carrot sticks to the bottom of each cup or bowl, and pour soup on top. Serve immediately.

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