Keto Egg Drop Soup (Dairy-Free Taiwanese Inspired)

Ingredients

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

Instructions

1. 1Pour the 6 cups of chicken broth into a medium saucepan. Heat the broth over medium-high heat until it reaches a rolling boil, approximately 212°F (100°C).
2. 2While the broth is heating, crack the 4 large eggs into a small bowl. Add the 1 tbsp of soy sauce, 1 tsp of sesame oil, and 1/4 tsp of white pepper to the bowl with the eggs. Whisk everything together until well combined.
3. 3Once the broth is boiling, reduce the heat to medium-low to maintain a gentle simmer. Slowly and steadily drizzle the whisked egg mixture into the simmering broth. Stir the broth gently with a fork or chopsticks as you drizzle to create thin ribbons of cooked egg.
4. 4Continue to simmer for 1-2 minutes, or until the egg ribbons are fully cooked and opaque. The soup is ready when the egg is no longer clear.
5. 5Remove the saucepan from the heat. Finely chop the 2 stalks of green onions.
6. 6Ladle the soup into bowls and garnish with the chopped green onions. Serve immediately.

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