Keto Egg Drop Soup

Name: Keto Egg Drop Soup
Total time: 15 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 6 cups chicken broth; 2 tablespoons soy sauce or tamari; 1 tablespoon rice vinegar; 1 teaspoon grated fresh ginger; 1/2 teaspoon sesame oil; 1/4 teaspoon white pepper; 2 large eggs, beaten; 1/4 cup chopped green onions, for garnish; 1/2 teaspoon xanthan gum (optional, for thickening)

Warm up with this comforting and quick keto egg drop soup, featuring delicate egg ribbons in a savory broth, perfect for a light meal.

✓ Keto-friendly 2 g net / serving

15 min 4 servings Easy ♥ Save recipe

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2 g

net carbs

9 g

protein

5 g

fat

kcal

Ingredients

6 cups chicken broth

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1/2 teaspoon sesame oil

1/4 teaspoon white pepper

2 large eggs, beaten

1/4 cup chopped green onions, for garnish

1/2 teaspoon xanthan gum (optional, for thickening)

Method

In a large pot, combine chicken broth, soy sauce (or tamari), rice vinegar, grated ginger, sesame oil, and white pepper. Bring the mixture to a gentle simmer over medium heat.

If using xanthan gum, in a small bowl, whisk it with 1 tablespoon of the simmering broth until smooth, then stir this slurry back into the pot. Simmer for 1-2 minutes to allow it to thicken slightly.

Slowly pour the beaten eggs into the simmering broth in a thin stream, stirring gently with a fork or chopsticks in a circular motion to create delicate egg ribbons.

Cook for about 1 minute until the egg is set. Taste and adjust seasonings if needed.

Ladle the soup into bowls and garnish with chopped green onions before serving immediately.

Estimated values per serving. Not medical advice.