gluten free, sugar free, yeast free
Ingredients:
8 cups chicken broth or stock
8 eggs, lightly beaten
3-4 green onions, minced (or add onion powder & garlic powder)
1/2 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Tapioca starch (or arrowroot or xanthan gum) to thicken
Preparation:
In a wok or saucepan, bring the 8 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil, if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
