Ingredients

• 1 tablespoon of sesame oil
• 1/4 of a white onion, chopped
• 2 stalks of celery, chopped
• 4 cups of chicken broth
• 3 tablespoons of gluten free soy sauce
• 2 eggs
• Salt and pepper
• 2 tablespoons of cornstarch
• 3 tablespoons of water
• Chopped chives

Instructions

1. Heat the sesame oil in a medium sized soup pot over medium-high heat.
2. Saute the chopped onion and celery in the oil for about 3 minutes, until they start to soften.
3. Add in the chicken broth and bring it to a boil.
4. Stir in the soy sauce, then taste test and add salt and pepper to taste.
5. Crack the two eggs in a bowl and whisk them well. Stir a dash of salt and pepper into the eggs.
6. Once the broth is boiling, turn the burner off and stir the broth clockwise until it creates a sort of whirlpool. Pour the whisked eggs into the whirlpool and keep stirring. The eggs should cook quickly and form ribbons.
7. In a small cup, mix the cornstarch with the water (add more water if the mixture is too thick). Pour the cornstarch/water mixture into the soup and mix well. This will make the soup thicken to be an almost creamy texture.
8. Dish it up into two to four servings (depending on whether it’s a main dish or a side) and garnish each bowl with some chopped chives.

If you want to add some spice, stir in a teaspoon of sriracha sauce or some red pepper flakes!