Keto Egg Drop Soup

Ingredients

• 6 cups Chicken broth
• 4 large Eggs
• 2 oz Dairy-free cream cheese
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 stalks Green onions
• 1/4 tsp White pepper
• 1/4 tsp Xanthan Gum

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat and add the 6 cups of chicken broth. Bring the broth to a gentle simmer, which is when small bubbles rise continuously to the surface, about 5 to 7 minutes.
2. 2While the broth is heating, crack the 4 large eggs into a medium bowl. Whisk the eggs until the yolks and whites are completely combined and the mixture is a uniform yellow color.
3. 3In a separate small bowl, place the 2 oz of dairy-free cream cheese. Ladle about 1/2 cup of the warm simmering broth into the bowl with the cream cheese. Whisk vigorously until the cream cheese is completely smooth and no lumps remain.
4. 4Carefully pour the smooth cream cheese mixture back into the pot with the simmering chicken broth. Stir well to combine.
5. 5Add the 1 tbsp of soy sauce and the 1/4 tsp of white pepper to the pot. Stir everything together.
6. 6Reduce the heat to low. While stirring the broth continuously in one direction with a whisk or fork, slowly drizzle the beaten eggs into the pot in a thin stream. Continue to stir for about 30 seconds until thin ribbons of cooked egg form throughout the soup. If the soup is not as thick as you'd like, sprinkle in the 1/4 tsp of xanthan gum and whisk immediately until it thickens, about 1 minute.
7. 7Remove the pot from the heat. Stir in the 1 tsp of sesame oil and the thinly sliced 2 stalks of green onions.
8. 8Serve the Keto Egg Drop Soup immediately.

Substitutions

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