Keto Vietnamese Egg Drop Soup (Súp Trứng)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add the 6 cups of chicken broth and bring it to a rolling boil, about 5-7 minutes. The broth should be bubbling vigorously.
2. 2Reduce the heat to medium-low. Add the 1 cup of sliced mushrooms and the 1 teaspoon of grated ginger to the pot. Let this simmer gently for 5 minutes, until the mushrooms are slightly softened.
3. 3While the broth simmers, crack the 4 large eggs into a small bowl. Lightly beat the eggs with a fork until the yolks and whites are just combined. Do not overbeat; you want them slightly streaky.
4. 4Increase the heat under the pot back to high, bringing the broth to a gentle boil again. Slowly and steadily drizzle the beaten eggs into the boiling broth in a thin stream. Stir the broth gently with a fork or chopsticks in one direction as you drizzle to create thin ribbons of egg. Continue to stir gently for about 1 minute until the egg ribbons are cooked through and opaque.
5. 5Turn off the heat. Stir in the 1 tablespoon of soy sauce (tamari), 1 teaspoon of sesame oil, 1/4 teaspoon of white pepper, and 1 teaspoon of fish sauce until fully combined.
6. 6Thinly slice the 2 stalks of green onions. Ladle the soup into bowls and garnish with the sliced green onions. Serve immediately.

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