Keto Egg Drop Soup with Shirataki Noodles

Ingredients

• 6 cups Chicken Broth
• about 225 g Shirataki Noodles
• 3 large Eggs
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 stalks Green Onions
• 1 tsp Ginger
• 1/4 tsp Xanthan Gum
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper

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

Instructions

1. 1Open the package of about 225 g Shirataki Noodles. Place the about 225 g Shirataki Noodles in a colander and rinse them thoroughly under cold running water for at least 30 seconds. Gently squeeze out excess water, then pat the about 225 g Shirataki Noodles completely dry with paper towels. Set them aside.
2. 2Pour the 6 cups of Chicken Broth into a large pot. Place the pot on the stove over high heat and bring the broth to a rolling boil, which is indicated by many large bubbles rapidly rising to the surface (the liquid temperature will be 100°C / 100°C).
3. 3Once the 6 cups of Chicken Broth are at a rolling boil, carefully add the dried about 225 g Shirataki Noodles, 2 tbsp Soy Sauce, 1 tsp Ginger, 1/4 tsp White Pepper, and 1/4 tsp Xanthan Gum. Stir gently with a whisk for 15-20 seconds to combine all ingredients and ensure the xanthan gum is fully dissolved, which will slightly thicken the broth.
4. 4Reduce the heat under the pot to low, so the broth is just gently bubbling (the liquid temperature will be approximately 82.22°C / 82°C). Let the soup simmer for 5 minutes, allowing the flavors to meld.
5. 5While the soup simmers, crack the 3 large Eggs into a small bowl. Whisk the 3 large Eggs vigorously with a fork until the yolks and whites are completely combined and the mixture is uniform in color, with no streaks of clear egg white remaining.
6. 6Increase the heat under the pot to medium, so the broth is simmering gently but not boiling rapidly (the liquid temperature will be approximately 93.33°C / 93°C). Very slowly drizzle the whisked 3 large Eggs into the simmering broth in a thin, continuous stream. As you pour, gently stir the soup in one direction with a fork or whisk to create thin ribbons of cooked egg. Continue stirring for about 30 seconds, until the egg ribbons are visibly opaque and fully cooked through.
7. 7Remove the pot from the heat. Stir in the 1 tsp Sesame Oil until well combined.
8. 8Finely chop the 2 stalks of Green Onions into 0.3175 cm (0.3 cm) pieces. Divide the hot soup evenly among four serving bowls and garnish each serving with the chopped 2 stalks of Green Onions. Serve immediately.

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