Low Carb Egg Drop Soup

4 cups chicken broth
1/2 teaspoon ground ginger
1 tablespoon soy sauce (or tamari for gluten-free)
3 large eggs
1/4 teaspoon xanthan gum (optional, for thickening)
2 green onions, sliced thin
Salt and pepper to taste
Sesame oil for drizzling (optional)

1. In a large pot, bring the chicken broth to a gentle boil over medium heat.

2. Stir in the ground ginger and soy sauce, allowing the flavors to meld together for about 2 minutes.

3. If you want a slightly thicker soup, whisk in the xanthan gum slowly, making sure to avoid any clumps.

4. In a small bowl, beat the eggs well.

5. Slowly pour the beaten eggs into the hot broth while gently stirring the soup. The eggs will cook immediately and form lovely ribbons.

6. Add the sliced green onions and let the soup simmer for another minute.

7. Taste, and add salt and pepper as needed.

8. Ladle the soup into bowls and drizzle a little sesame oil on top, if desired.

For a bit more protein, you can add some cooked, shredded chicken breast or shrimp. If you like your soup with a bit more heat, a dash of hot sauce or a sprinkle of red pepper flakes can do wonders. Experimenting with different herbs and spices, like cilantro or white pepper, can also give the soup a unique twist. If you’re not watching carbs too strictly, adding a few thinly sliced mushrooms or bok choy can enhance the flavor and add some extra texture.