Keto Japanese Egg Drop Soup

Ingredients

• 4 cups Dashi (Gluten-Free)
• 1 tbsp Tamari (Gluten-Free)
• 1 tsp Rice Vinegar
• 1 tsp Konjac Flour
• 2 large Eggs (lightly beaten)
• 2 stalks Green Onions (thinly sliced)

Instructions

1. 1In a medium saucepan, heat the 4 cups of Dashi over medium-high heat until it reaches a gentle simmer, about 200°F (93°C).
2. 2While the dashi heats, in a small bowl, whisk together the 1 teaspoon of Konjac Flour with 2 tablespoons of cold water until no lumps remain, creating a smooth slurry.
3. 3Once the dashi is simmering, slowly pour the konjac flour slurry into the pot while stirring constantly. Continue to stir for 1-2 minutes until the soup thickens slightly.
4. 4Stir in the 1 tablespoon of Tamari and the 1 teaspoon of Rice Vinegar until fully combined.
5. 5Gently drizzle the 2 large Eggs, which have been lightly beaten, into the simmering soup. Stir the soup slowly and continuously with a fork or chopsticks to create thin ribbons of cooked egg.
6. 6Remove the soup from the heat once the egg ribbons are cooked through, which should take about 1 minute.
7. 7Ladle the soup into bowls and garnish with the 2 stalks of thinly sliced Green Onions before serving immediately.

Substitutions

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