Heat a tablespoon of sesame oil in a saucepan over medium heat. Saute the ginger and minced garlic together with the scallion whites. Mix for about 30 seconds. Gently pour the chicken broth into the pan. Season with hot sauce, erythritol, and 1 tbsp coconut aminos. Mix the ingredients to combine well. Stir ½ tsp of xanthan gum into the mixture. Whisk until thick. Leave to cook.