Egg Drop Soup with Bone Broth (Gluten-free, dairy-free, soy-free)

4 cups bone broth (substitute chicken or vegetable stock)

2 T cornstarch

1 tsp ground ginger

3 eggs

1/2 tsp sesame oil

3 green onions, sliced thinly (reserve some of the green tops for garnish)

Salt and pepper to taste

Crushed red pepper flakes for garnish

In a small bowl, whisk together the cornstarch and a small amount of cool or room temperature bone broth until smooth.

Warm the remaining bone broth in a saucepan over medium-high heat. Stir in the cornstarch/broth mixture and bring everything to a simmer.

Meanwhile, in a small bowl or measuring cup, whisk the eggs until whites and yolks are combined.

Once the broth reaches a simmer, slowly drizzle the egg mixture into the pot in a circular motion.

Let cook for 2 minutes and then give the soup a gentle stir to create those velvety egg ribbons.

Remove pot from heat. Stir in the sesame oil and green onions. Salt and pepper to taste.

Serve immediately, garnished with sliced green onion tops and chili flakes.

Enjoy!