Keto Egg Drop Soup

Prep Time 5minutes mins Cook Time 5minutes mins Total Time 10minutes mins Course: SoupCuisine: AsianServings: 2 servingsCalories: 89kcal


▢2 cups chicken broth not low-sodium (I use Pacific Natural) ▢2 teaspoons reduced-sodium soy sauce (or a gluten-free alternative) ▢2 large eggs ▢Pinch Diamond Crystal kosher salt ▢Pinch garlic powder ▢1 large green onion chopped (green parts only)


Heat the broth and soy sauce in a medium pot over medium-high heat. While the broth is heating up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder. 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 you 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

If you don’t have homemade chicken broth on hand, it’s fine to use a store-bought one. My favorite store-bought chicken broth is Pacific Organic. It’s very tasty, and the list of ingredients is fairly short.Whatever broth you choose, it’s best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it’s going to be noticeable. Add Your Own Notes Click here to add your own private notes. They’re only visible to you. If you clear your browser’s cache, they’ll be lost.

Nutrition per Serving Serving: 1cup

| Calories: 89kcal | Carbohydrates: 3g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 835mg | Sugar: 1g

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