STEPS

1) Slice scallions thinly, into rounds.

2) Heat the broth in a medium pot or dutch oven, then slowly add the xanthan gum while stirring the pot. (Xanthan gum is used to thicken the soup instead of cornstarch. Xanthan gum gelatinizes quickly, so you could alternatively mix the xanthan gum with 2 cups of hot broth in a blender, then add the mixture back to your main cooking vessel).

3) Add the sesame oil, garlic powder, and ground ginger.

4) Crack your eggs into a measuring cup or bowl, and beat the whites and yolks together until evenly combined.

5) Stir the simmering soup with a large serving spoon, and slowly add the beaten eggs.

6) Add the sliced scallions, as well as the salt & white pepper to taste.

Serve immediately, refrigerate or freeze leftovers for easy storage.

INGREDIENTS
4 cups broth (chicken, vegetable, or beef)

4 large eggs

3  scallions or green onions

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/2 teaspoon toasted sesame oil

1/8 - 1/4 teaspoon xanthan gum

Kosher salt and white pepper to taste