Description
This Quick Keto Egg Drop Soup is a comforting, low-carb, and keto-friendly recipe featuring silky egg ribbons in a savory chicken broth thickened with xanthan gum instead of cornstarch. Ready in just 20 minutes, it uses simple pantry staples to create a rich and flavorful soup perfect for lunch or a light dinner.
Ingredients
Scale
Main Ingredients
- 4 cups chicken broth (preferably bone broth or low-sodium, e.g., Kettle & Fire)
- 3 large eggs (whisked gently with a fork before drizzling)
- 1.5 tbsp tamari (San-J brand preferred for gluten-free, clean salty flavor)
- 4 tsp fresh ginger (finely grated into a paste)
- 1/2 tsp sesame oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- 1/4 tsp xanthan gum (mixed with 1 tablespoon cold water)
- 2 green onions (thinly sliced into 1/8-inch rounds, white and green parts separated)
- Salt (to taste)
- Pepper (to taste)
Optional
- Red pepper flakes (optional, for subtle heat to finish)
Instructions
- Prepare Ingredients and Prep Work: Gently whisk the 3 large eggs in a bowl until fully combined but not frothy to ensure delicate thin ribbons in the soup. Finely grate 4 tsp fresh ginger into a paste for even flavor distribution. Thinly slice 2 green onions into 1/8-inch rounds, separating the white and green parts. Mix 1/4 tsp xanthan gum with 1 tablespoon cold water to form a slurry for thickening and set aside.
- Build the Flavor Base: Pour 4 cups chicken broth into a pot and bring it to a boil over medium-high heat. Once boiling, immediately add 1.5 tbsp tamari, ginger paste, 1/2 tsp sesame oil, and 1/2 tsp garlic salt. Stir well and let it return to a gentle boil for about 30 seconds to meld and bloom the flavors. Reduce heat to a gentle simmer and taste; adjust salt and black pepper as needed.
- Create Egg Ribbons and Thicken the Broth: While stirring the simmering broth gently in one direction with a fork or chopsticks, slowly drizzle the whisked eggs in a thin, steady stream. This motion allows the eggs to form delicate silky ribbons instead of chunks. Once all egg is added, stop stirring and let the soup settle for about 30 seconds. Then, gently stir in the xanthan gum slurry in a thin stream to thicken the broth and create a luxurious mouthfeel without cornstarch.
- Finish and Serve: Add the white parts of the sliced green onions and stir to combine. Taste and adjust seasoning with salt, pepper, and white pepper if necessary. Ladle the hot soup into bowls and garnish with the green parts of the sliced green onions and a pinch of red pepper flakes for a gentle heat if desired. Serve immediately while warm and steaming for the best texture and flavor.
Notes
- Use low-sodium chicken broth or bone broth for the best control over saltiness and richer flavor.
- Pour eggs slowly and stir broth gently in one direction for smooth, silky egg ribbons.
- Do not stir vigorously or add eggs to boiling broth to avoid clumpy scrambled texture.
- Straining beaten eggs through a fine sieve can improve texture but is optional.
- Xanthan gum thickens without adding carbs like cornstarch and creates a smooth mouthfeel.
- Store leftovers in an airtight container in the refrigerator up to 3 days; stir well before reheating gently on stovetop or microwave.
- Freezing is not recommended as egg texture can become rubbery.
- Serves well as a light meal or appetizer; pairs nicely with pan-fried dumplings, cauliflower fried rice, or fresh cucumber salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: keto egg drop soup, low carb egg drop soup, quick egg drop soup, keto soup, Asian soup, ketogenic recipe, easy soup recipe, gluten free egg drop soup
