Keto Egg Drop Soup - A Cozy Low-Carb Comfort

This Keto Egg Drop Soup recipe is the ultimate low-carb comfort food, with a rich, savory broth and delicate ribbons of eggs, it's perfect for any meal.

Course Appetizer

Cuisine Chinese-Inspired

Keyword Chinese Keto Recipe, Easy Keto Soup, Keto Egg Drop Soup, Low-Carb Egg Drop Soup

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 150kcal

Equipment

Medium-sized pot
Mixing bowl
Whisk or fork
Measuring cups and spoons

Ingredients

4 cups Chicken broth 960ml
2 Eggs large
1 teaspoon Sesame oil 5ml
2 tablespoons Soy sauce gluten-free, 30ml
2 Green onions thinly sliced for garnish
½ teaspoon Ground ginger 1g
¼ teaspoon Garlic powder 0.5g
¼ teaspoon Xanthan gum optional, for thickening, 0.6g
Salt to taste
Ground black pepper to taste

Instructions

In a medium-sized pot, bring the chicken broth to a gentle boil over medium heat.
While the broth is heating, crack the eggs into a bowl and beat them lightly until the yolks and whites are just combined.
Add the sesame oil, soy sauce, ground ginger, and garlic powder to the boiling broth, stirring well.
If you prefer a thicker soup, sprinkle xanthan gum into the broth, whisking continuously to avoid clumping.
Slowly drizzle the beaten eggs into the boiling broth, stirring gently with a fork in a circular motion to create egg ribbons.
Allow the soup to simmer for an additional minute to ensure the eggs are fully cooked.
Season the soup with salt and pepper to taste.
Serve hot, garnished with thinly sliced green onions.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.

Ensure the soy sauce is gluten-free if you're following a strict gluten-free diet.

The xanthan gum is optional; omit it for a more traditional, thinner soup.

Adjust the seasoning according to your taste preferences.

This soup is best served fresh but can be stored in the refrigerator for up to two days.

Nutrition