Keto Korean Egg Drop Soup (Gyeran Guk)

Ingredients

• 4 cups Chicken broth (low sodium)
• 2 large Eggs
• 1 teaspoon Soy sauce (tamari for gluten-free)
• 1 teaspoon Sesame oil
• 1 stalk Green onions
• 1 clove Garlic

Instructions

1. 1Before you begin, mince the 1 clove of garlic and thinly slice the 1 stalk of green onions. In a small bowl, whisk the 2 large eggs together with the 1 teaspoon of tamari (gluten-free soy sauce) until well combined.
2. 2Pour the 4 cups of low-sodium chicken broth into a medium saucepan (approximately 2-quart capacity). Place the saucepan over medium-high heat and bring the broth to a gentle simmer, which means small bubbles will form around the edges and steam will rise, but it will not be boiling rapidly. This typically occurs between 185-205°F (85-96°C) and should take about 3-5 minutes.
3. 3Once the broth is simmering, slowly drizzle the whisked 2 large eggs and 1 teaspoon of tamari mixture into the broth in a thin, continuous stream. As you drizzle, gently stir the broth with a spoon or whisk to create delicate strands of cooked egg. Continue to cook for 1-2 minutes, until the egg strands appear set and opaque.
4. 4Remove the saucepan from the heat. Stir in the 1 teaspoon of sesame oil, the minced 1 clove of garlic, and the thinly sliced 1 stalk of green onions.
5. 5Ladle the soup into individual bowls immediately and serve hot.

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