Keto Egg Drop Soup Recipe

Introduction

This Keto Egg Drop Soup is a comforting and low-carb dish that’s quick to prepare. With savory chicken broth, fresh mushrooms, and silky beaten eggs, it makes a perfect light meal or starter any time of the year.

Ingredients

• 4 cups Chicken broth
• 1 teaspoon Ginger paste
• 8 ounces Sliced mushrooms
• 1 tablespoon Soy sauce
• ⅓ cup Chopped green onions
• 3 large Eggs (beaten lightly)
• Salt and white pepper (to taste)

Instructions

1. Step 1: In a pot over medium-high heat, combine the chicken broth, ginger paste, sliced mushrooms, soy sauce, chopped green onions, and salt and white pepper to taste.
2. Step 2: Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3. Step 3: Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate ribbons of egg.
4. Step 4: Simmer the soup for a few more minutes to finish cooking the eggs, then remove from heat and serve hot.

Tips & Variations

• For extra flavor, add a few drops of toasted sesame oil just before serving.
• Try replacing mushrooms with shredded cooked chicken for added protein.
• Use fresh ginger instead of paste for a brighter taste.
• Adjust the seasoning with chili flakes if you prefer a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the eggs, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well if you prefer a vegetarian option, though the flavor will be lighter.

How do I prevent the eggs from clumping?

Pour the beaten eggs slowly while stirring the soup gently to create smooth egg ribbons instead of clumps.

Keto Egg Drop Soup Recipe

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★★★★★

4.4 from 121 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Keto Egg Drop Soup is a warm, comforting, and low-carb dish perfect for those following a ketogenic diet. Combining savory chicken broth, ginger, mushrooms, and soy sauce with silky ribbons of egg, this soup is both flavorful and satisfying, ready in just 35 minutes.

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Ingredients

Scale 1x2x3x

Soup Base

• 4 cups Chicken broth
• 1 teaspoon Ginger paste
• 8 ounces Sliced mushrooms
• 1 tablespoon Soy sauce
• ⅓ cup Chopped green onions
• Salt and white pepper to taste

Egg Mixture

• 3 large Eggs (beaten lightly)

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Instructions

1. Prepare the soup base: In a pot over medium-high heat on the stove, combine the chicken broth, ginger paste, sliced mushrooms, soy sauce, chopped green onions, salt, and white pepper. Stir to mix evenly.
2. Simmer the soup: Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes. This allows the flavors to meld and the mushrooms to soften.
3. Incorporate the eggs: Slowly drizzle the beaten eggs into the simmering soup while gently stirring to create silky egg ribbons throughout the soup.
4. Final simmer: Continue to simmer the soup for a few more minutes to fully cook the eggs and blend the flavors before serving hot.

Notes

• For a richer flavor, use homemade chicken broth.
• Adjust soy sauce amount to control saltiness.
• White pepper adds traditional flavor; black pepper can be substituted if needed.
• Eggs should be beaten lightly to create delicate egg ribbons.
• This soup is ideal for a quick keto-friendly meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Keywords: keto egg drop soup, low carb soup, keto soup, egg drop soup recipe, ketogenic diet soup