Keto Egg Drop Soup (Japanese Style)

Ingredients

• 4 cups Chicken Broth
• 1 tablespoon Tamari
• 1 teaspoon Sesame Oil
• 2 large Eggs
• 2 stalks Green Onions
• 1/4 teaspoon Xanthan Gum

Instructions

1. 1Pour the 4 cups of chicken broth into a medium saucepan and place it on the stove over high heat. Bring the broth to a rolling boil, which means large bubbles are rapidly rising to the surface. This should take about 5-7 minutes.
2. 2Once the chicken broth is boiling, carefully reduce the heat to medium-high. Add the 1 tablespoon of tamari and the 1 teaspoon of sesame oil to the broth and stir gently to combine.
3. 3While the broth is heating, crack the 2 large eggs into a small bowl. Add the 1/4 teaspoon of xanthan gum to the eggs. Whisk these together vigorously until the xanthan gum is fully incorporated and the mixture is smooth.
4. 4Hold the bowl of egg mixture over the simmering broth. Very slowly, drizzle the egg mixture into the hot broth in a thin stream. As you pour, gently stir the broth in a circular motion with a fork or whisk to create thin ribbons of cooked egg. Continue stirring for about 30 seconds until the egg ribbons are cooked through and float in the broth.
5. 5Remove the saucepan from the heat immediately.
6. 6Wash the 2 stalks of green onions. Slice them thinly to create small rounds. Sprinkle the chopped green onions over the soup as a garnish.
7. 7Serve the Keto Egg Drop Soup immediately while it is hot.

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