Keto Egg Drop Soup
User Reviews
5
Keto Egg Drop Soup
Description
The Keto Egg Drop Soup relies on warming chicken broth seasoned with soy sauce and a pinch of kosher salt and garlic powder. Once boiling, whisked eggs are slowly drizzled into the broth while stirring in one direction, forming soft ribbons or strands of cooked egg throughout the soup. The resulting texture is silky and tender with subtle savory notes from the soy and garlic.
The simplicity of the ingredients highlights the egg's texture, while the green onion adds a fresh, mild onion flavor at the end. This soup can be served immediately after cooking for a quick and nourishing dish. It works well on its own or can be augmented with tofu, cooked chicken cubes, or meatballs for a more substantial meal.
Notes recommend avoiding low-sodium broth to maintain flavor balance and mention that the soup can be stored refrigerated for several days, though reheating may alter the egg texture. Skipping cornstarch keeps the soup lighter, relying on egg ribbons for slight thickening.
Ingredients
- 2 cups chicken broth not low-sodium
- 2 teaspoons soy sauce or a gluten-free alternative, reduced-sodium
- 2 egg large
- Pinch kosher salt Diamond Crystal brand
- Pinch garlic powder
- 1 green onion chopped, green parts only, large
Instructions
- Heat the broth and soy sauce in a medium pot over medium-high heat.
- While the broth is heating, whisk the eggs with the salt and garlic powder in a spouted measuring cup.
- When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure to stir in the same direction.
- As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.
Notes
- Store-bought chicken broth is acceptable; avoid low-sodium versions as they reduce the soup's flavor.
- This version omits cornstarch, so the soup is not as thick as restaurant versions but gains creaminess from the egg ribbons.
- Leftovers can be refrigerated in an airtight container for 3-4 days but may develop rubbery eggs when reheated.
- Add tofu, cooked chicken, or meatballs afterward to turn this soup into a more filling meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 89kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 835mg | 35% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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