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low carb egg drop soup recipe
Faiza Shabir

Keto Egg Drop Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken broth or bone broth (4 cups): Choose a good-quality, low-sodium option to control salt.
  • Eggs (3 large): The star of those tender egg ribbons.
  • Coconut aminos or soy sauce (1–2 tablespoons): For umami; use tamari for gluten-free.
  • Sesame oil (1 teaspoon): Adds a toasty finish.
  • Garlic (2 cloves, minced): Optional, but great for warmth.
  • Ginger (1 teaspoon, grated or 1/2 teaspoon ground): Fresh is best for brightness.
  • White pepper (1/4 teaspoon): Classic heat without overpowering; black pepper works too.
  • Salt: To taste, depending on your broth and aminos.
  • Xanthan gum (1/8–1/4 teaspoon): Keto-friendly thickener for that silky texture.
  • Green onions (2, thinly sliced): For freshness and color.
  • Optional add-ins: Sliced mushrooms, spinach, a few drops of hot sesame chili oil, or cooked shredded chicken.

Method
 

  1. Prep your eggs: Crack eggs into a bowl and whisk until smooth. Set aside near the stove. You’ll want them ready to pour in a steady stream.
  2. Warm the aromatics: In a medium pot, add a splash of broth with the minced garlic and ginger. Simmer on medium heat for 1 minute until fragrant, not browned.
  3. Add the broth and seasonings: Pour in the remaining broth. Stir in coconut aminos or soy sauce, white pepper, and a pinch of salt. Bring to a gentle simmer.
  4. Thicken lightly (optional but recommended): Sprinkle xanthan gum very lightly over the surface while whisking the soup. Start with 1/8 teaspoon; wait 30 seconds to judge thickness. Add a tiny bit more if needed. Go slow—xanthan is potent.
  5. Create the egg ribbons: Turn the heat to low. With one hand, stir the soup in a slow circle to create a gentle whirlpool. With the other, pour the whisked eggs in a thin, steady stream. Keep the stream slow for delicate ribbons; pour faster for more substantial strands.
  6. Finish the flavor: Turn off the heat. Stir in sesame oil and taste for salt and umami. Adjust with more aminos or a pinch of salt as needed.
  7. Garnish and serve: Ladle into bowls and top with sliced green onions. Add a few drops of chili oil if you like heat.