Keto Egg Drop Soup with Shirataki Noodles

Ingredients

• 6 cups Chicken broth (low sodium)
• 8 oz Shirataki noodles
• 4 Eggs
• 1 tbsp Soy sauce (low sodium)
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 2 Scallions
• 1/2 tsp Xanthan gum

Instructions

1. 1Thoroughly rinse the 8 oz shirataki noodles under cold water, then drain them very well to remove any liquid.
2. 2Pour the 6 cups of low-sodium chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
3. 3In a small bowl, whisk together the 1/2 tsp xanthan gum with 2 tablespoons of cold water until completely smooth and no lumps remain. Slowly whisk this mixture into the boiling broth until it thickens slightly, about 1 minute.
4. 4Add the rinsed and drained 8 oz shirataki noodles to the pot with the thickened broth and cook for 5 minutes, stirring occasionally.
5. 5While the noodles cook, crack the 4 eggs into a medium bowl. Add the 1 tbsp low-sodium soy sauce and 1/4 tsp white pepper to the eggs, then whisk everything together until well combined.
6. 6Reduce the heat under the pot to medium-low. Slowly drizzle the whisked egg mixture into the gently simmering broth while continuously stirring the broth in one direction with a fork or whisk to create thin ribbons of cooked egg, about 1-2 minutes.
7. 7Remove the pot from the heat. Stir in the 1 tsp sesame oil until fully incorporated.
8. 8Slice the 2 scallions thinly. Divide the soup among 4 bowls and garnish each serving with the sliced scallions before serving.

Substitutions

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