Keto Egg Drop Soup

Ingredients

• 6 cups Chicken broth
• 4 large Eggs
• 2 tbsp Soy sauce (tamari)
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 2 stalks Green onions
• 1/4 tsp Xanthan gum

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2While the broth heats, crack the 4 large eggs into a small bowl and whisk them lightly with a fork until the yolks and whites are just combined.
3. 3In a separate small bowl, combine the 1/4 tsp xanthan gum with 2 tablespoons of water and stir until it forms a smooth paste with no lumps.
4. 4Once the chicken broth is boiling, reduce the heat to medium-low to maintain a gentle simmer. Slowly drizzle the whisked eggs into the simmering broth while gently stirring the broth in a circular motion with a fork to create thin egg ribbons. Continue to simmer for 1 minute until the egg ribbons are cooked through and opaque.
5. 5Stir in the 2 tbsp soy sauce (tamari), 1 tsp sesame oil, and 1/4 tsp white pepper until well combined.
6. 6Thinly slice the 2 stalks of green onions.
7. 7Ladle the hot soup into bowls and garnish with the sliced green onions before serving.

Substitutions

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