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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Incorporate the eggs: Slowly drizzle the beaten eggs into the simmering soup while gently stirring to create silky egg ribbons throughout the soup.
- 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
