Egg Drop Soup

A traditional Chinese Soup that is naturally Low-Carb

2 EGGS, beaten
1 1/2 pints CLEAR or VEGETABLE STOCK
1/2 teaspoon SALT
1/2 teaspoon SUGAR SUBSTITUTE
1/2/ teaspoon SESAME OIL
1 teaspoon thin SOY SAUCE
1 large SCALLIONS, green parts only, cut into tiny rounds

1. Cut the SCALLIONS discarding the white parts, and cut the GREEN PARTS into tiny rounds.
2. Beat the EGG slightly.
3. Put the STOCK in a sauce pan or wok and bring to a boil
4. Lower the heat to medium.
5. Over the BACK of a fork held 8-10 inches above the sauce pan, pour the EGG over the fork in a circular motion so that the egg covers the whole surface of the stock.
6. Remove from the heat and cover for 45 seconds to allow the egg to set into tender flakes.
7. Add the SALT, SUGAR, and SOY SAUCE, & SEASAME OIL, and sprinkle in the SCALLIONS.
8. Let simmer for about 5 minutes, stirring generously.
9. Transfer to a large warm soup tureen or soup bowls and serve.

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