Keto Egg Drop Soup Recipe

Amazing Low Carb Egg Drop Soup
One thing that we love doing is taking our favorite recipes and making the low carb. It has actually become one of our favorite hobbies. Okay, okay, it’s a little keto-nerdy but it is fun, challenging and the results are often super delicious. Any project that ends in a tasty low carb meal is something we want to be a part of!
Before starting the keto diet, we were big Chinese food eaters. We often ordered take out multiple times a week. That salty, sweet, savory taste is addicting! And take out is just so easy…it’s hard to resist! Naturally, making low carb Asian-inspired dishes became a frequent past time. We have taken some classics like sesame chicken and egg rolls and made them into meals we can enjoy all the time without worrying about carbs. It hasn’t been hard to stay away from the take out when we have tasty alternatives on hand!

Now that the weather is getting a little chilly, we have both been craving soup. More specifically, egg drop soup. That savory, umami broth is just hard to resist! So, in true keto nerd fashion, we went to the kitchen to create our own low carb egg drop soup. The results? AMAZING! Interested? Well, we can show you how to make this irresistible bowl of goodness.
To begin, the olive oil and garlic are sautéed in a pot. Once the garlic starts to brown slightly, it’s time to add the sesame seeds and ginger. This step will toast the sesame seeds and really get their flavor out and into the broth. Toasted sesame seeds have much more flavor that plain seeds so be sure not to skip this step! Let those little seeds brown!
Next, the chicken broth is added into the pot and the mix is brought to a simmer. You don’t need to simmer the soup long as the pungent ingredients will almost instantly add their taste to the broth. Another reason why we love this recipe is how fast it is! A few minutes of simmering and you’re almost done.

The eggs are whisked in a separate bowl, breaking up the yolk and whites thoroughly. You want to whisk the eggs well or the white and yolk will cook separately when added to the soup. Traditional egg drop soup uses very well mixed eggs and the goal here is to cook like the pros! The whisked eggs are poured into the soup and, with a quick stir, the eggs cook almost instantly.
After a few more minutes of simmering, the soup is ready to eat! Give it a taste and adjust the salt and pepper as needed. You may even want to add a splash of coconut aminos or lite soy sauce to add a touch more Chinese-food flavor. Just a drop though as you don’t want to pour in too many carbs!
Egg drop soup is usually best when enjoyed right away or within a day of cooking. The texture of the egg is best on the first day. So drink up and enjoy! This keto egg drop soup sure satisfied our craving for a warm, Asian inspired dinner. Let us know what you think in the comments below! Enjoy.

Keto Egg Drop Soup

Macros per serving:
• 227 Calories
• 20g of Fat
• 9g of Protein
• 4g of Net Carbs

CourseDinner, Soup

CuisineAsian, Chinese

Servings2 servings

Prep Time5 minutes

Cook Time15 minutes

Ingredients

2tbsp

olive oil

1tsp

sesame seeds

1tsp

minced garlic

1tsp

fresh chopped ginger

4cups

chicken broth

2

eggs

1/4tsp

salt

1/4tsp

ground black pepper

1/4tsp

crushed red pepper flakes(optional)

1/2cup

chopped chives

Instructions

Place the olive oil and garlic in a large pot and heat over medium heat. Stir and cook for about 30 seconds.

Add the sesame seed and ginger to the pot and stir. Saute for one minute.

Add the chicken broth to the pot and bring the soup to a simmer.

Meanwhile, crack the eggs into a small bowl and whisk together with the salt, black pepper and red pepper flakes (if using).

Once the soup is simmering, pour in the egg mix while whisking the soup with a fork as you pour. This will help break up the egg mix it nicely into the soup. Break up any large pieces of egg with the fork. The egg should cook immediately as it hits the simmering broth.

Add the chopped chives to the soup and let the soup simmer for 5 minutes.

Pour into bowls and serve while hot.