Keto Egg Drop Soup

Ingredients

• 6 cups Chicken broth
• 4 large Eggs
• 2 tbsp Soy sauce (or coconut aminos)
• 1 tsp Sesame oil
• 0.5 tsp White pepper
• 0.25 tsp Xanthan gum
• 2 stalks Scallions

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. The broth should be bubbling vigorously.
2. 2While the broth heats, crack the 4 large eggs into a small bowl and lightly beat them with a fork until the yolks and whites are just combined. In a separate small bowl, combine the 2 tablespoons of soy sauce (or coconut aminos), 1 teaspoon of sesame oil, and 0.5 teaspoon of white pepper.
3. 3In a tiny bowl, whisk together the 0.25 teaspoon of xanthan gum with 1 tablespoon of cold water until smooth. Once the chicken broth is boiling, slowly pour this xanthan gum mixture into the pot while stirring the broth constantly with a whisk. Continue stirring for about 30 seconds until the broth begins to thicken slightly.
4. 4Reduce the heat under the pot to medium-low, so the broth is gently simmering, not boiling. Slowly drizzle the beaten eggs into the simmering broth in a thin stream, stirring the broth gently with a fork or chopsticks as you pour to create thin ribbons of cooked egg.
5. 5Stir the soy sauce mixture into the soup. Let the soup simmer gently for 1 minute more to allow the flavors to meld. The egg ribbons should be fully cooked and opaque.
6. 6Wash the 2 stalks of scallions. Thinly slice the green parts of the scallions. Sprinkle the sliced scallions over the soup just before serving.

Substitutions

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