Give eggs the luxury treatment with this easy Keto Egg Drop Soup.
I’m going through a bit of an egg phase. Scrambled, fried, custardy, poached…you name it, I’ll eat it. But that also means I’m going through a bit of an egg rut: getting my egg fix every day hasn’t become difficult, just monotonous, and what better way to switch it up than with a bowl of egg drop soup?
A rich and comforting soup, egg drop soup often serves as a ‘starter’ for an Asian lunch, preceding entrees such as stir-fries, noodles, or rice. That doesn’t stop me from sipping on bowl after bowl when I’m down with the flu or I need something comforting—a sippable egg, if you will—that’s delightfully silky and holds up sturdily against a thin, soothing chicken broth.
What’s more, this recipe only takes 10 minutes to make, and its very low carb count means it’s ideal for keto dieters. So, what are you waiting for?
Is Keto Egg Drop Soup Healthy?
Naturally low in carbs, this keto egg drop soup gets its satisfying flavor profile from the protein-rich egg strands that fill the broth. It’s also highly customizable. Want to double the protein? Feel free to add a portion of silken tofu or shredded chicken to complement the soup while adding rich flavor and tender texture. Prefer a little more fiber? You can toss in some steamed veggies of your choice, such as baby bok choy or some crunchy bamboo shoots. For a lower-sodium, gluten-free option, you can switch out the soy sauce for coconut aminos or tamari.
The Secret To Perfect Egg Drop Soup
In this case, the secret to a perfect soup lies in the method. You want eggs that are silky ribbons, perhaps just on the verge of becoming soft-scrambled. You want to keep the eggs intact without breaking them up, and a surefire way to do that is by using a measuring cup to pour the eggs into the broth. That way, instead of a curdled blob, the eggs transform into ribbons, and with constant stirring, they’ll become incorporated seamlessly. Stir slowly for a thick, hearty texture, quickly if you want thin, wispy strands.
Can I prep this ahead?
To save time, you can complete step one ahead and then store the ginger- and soy-infused broth in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, reheat the broth over medium-low heat to a gentle simmer, then continue the recipe from step two.
Serving Suggestions
Pair this soup with another low-carb main dish, like this Keto Beef And Broccoli or Keto Chicken Stir-Fry, along with some Roasted Cauliflower Rice for an Asian-inspired, keto-friendly feast. Additionally, you can add more flavorful fiber with this hearty Miso Eggplant or a vibrant Healthy Asian Broccoli Salad.
Ingredients
- 2 cups chicken broth
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon ginger paste
- 2 large eggs
- Pinch of kosher salt
- 1/4 teaspoon garlic powder
- 1 large green onion chopped (green parts only)
Instructions
- In a medium pot, heat the chicken broth, reduced-sodium soy sauce, and ginger paste over medium-high heat until it begins to boil.
- In a bowl, beat the eggs with a pinch of kosher salt and garlic powder until the mixture is smooth.
- Once the broth is boiling, reduce the heat to low. Stir the broth steadily in a circular motion, then slowly drizzle in the egg mixture.
- Allow the eggs to form soft ribbons for a few seconds without stirring vigorously. Then, remove them from the heat and garnish with chopped green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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