Keto Egg Drop Soup with Bok Choy and Mushrooms
This Keto Egg Drop Soup with Bok Choy and Mushrooms is a comforting and delicious twist on the classic, with added nutrients and flavors to satisfy your cravings while keeping it low-carb.
Servings 4 servings
Calories 105kcal
Equipment
- Large pot
- Stove
- Knife
- Cutting board
- Measuring cups and spoons
- Small bowl
- Whisk or fork
Ingredients
- 4 cups Chicken broth
- 2 cups Bok choy chopped
- 1 cup Fresh mushrooms thinly sliced
- 3 Eggs large
- 1 tbsp Sesame oil
- 1 tbsp Fresh ginger grated
- 1 Garlic clove minced
- 2 tbsp Green onions chopped
- 2 tbsp Soy sauce or tamari gluten-free if necessary
- ½ tsp Salt
- ¼ tsp Ground black pepper
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a simmer. Add the soy sauce or tamari, salt, and black pepper, stirring to combine.
- Add the sliced mushrooms and chopped bok choy to the pot. Simmer for about 10 minutes, or until the vegetables are tender.
- In a small bowl, beat the eggs. Slowly pour the beaten eggs into the simmering soup in a steady stream, while gently stirring the soup in a circular motion to create egg ribbons.
- Let the soup simmer for an additional 3 minutes, then remove from heat.
- Serve hot, garnished with chopped green onions.
Notes
For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil before serving.
Ensure to pour the eggs slowly and stir gently to create the classic egg drop soup texture.
If you prefer a thicker soup, you can mix a teaspoon of arrowroot powder with a tablespoon of cold water and add it to the soup before adding the eggs.
Nutrition
Calories: 105kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Fiber: 2g | Net Carbs: 2g