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Keto Egg Drop Soup

This Keto Egg Drop Soup is a quick, comforting dish with velvety egg ribbons and savory broth. Perfect for a light meal!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 2 cups chicken broth for a rich and savory base
  • 2 teaspoons reduced-sodium soy sauce adds umami flavor
  • 1/2 teaspoon ginger paste for a hint of warmth
  • 2 large eggs the star of the dish
  • a pinch kosher salt to taste
  • 1/4 teaspoon garlic powder enhances the flavor profile
  • 1 large green onion chopped (green parts only) for garnish

Instructions

  • In a medium saucepan, pour in the 2 cups of chicken broth. Add the 2 teaspoons of reduced-sodium soy sauce, 1/2 teaspoon of ginger paste, and a pinch of kosher salt. Stir well to combine the ingredients and bring the mixture to a simmer over medium heat.
  • While the broth is heating up, crack the 2 large eggs into a bowl. Using a whisk, beat the eggs until the yolks and whites are fully blended.
  • Once the broth is simmering, sprinkle in the 1/4 teaspoon of garlic powder. Give the broth a quick stir to incorporate the garlic flavor.
  • Reduce the heat to low. Slowly pour the beaten eggs into the simmering broth in a thin stream while continuously stirring the soup in a circular motion.
  • Remove the soup from heat and ladle it into serving bowls. Top each bowl with chopped green onions for a fresh finish.

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring Spoons
  • Serving bowls

Notes

  • For a spicier kick, add red pepper flakes or hot sauce.
  • Add low-carb vegetables like bok choy for extra nutrition.
  • Store the broth separately if freezing for best texture.