Description
Craving a quick, flavorful soup that fits your keto lifestyle? This Keto Egg Drop Soup is your perfect solution! With a rich chicken broth base, delicate egg ribbons, savory mushrooms, and a hint of ginger, this soup delivers comforting Asian-inspired flavors in a low-carb package.
Ingredients
Here’s what you need to make this Keto Egg Drop Soup. Each ingredient adds to the silky, savory, and umami-packed magic.
- Chicken Broth (4 cups): Forms the flavorful, low-carb base.
- Ginger Paste (1 teaspoon): Adds a warm, aromatic zing.
- Sliced Mushrooms (8 ounces): Brings umami and texture (e.g., cremini, shiitake, or button).
- Soy Sauce (1 tablespoon): Infuses savory, umami depth.
- Chopped Green Onions (â…“ cup): Adds freshness and a mild bite.
- Eggs (3 large, lightly beaten): Creates delicate, silky ribbons.
- Salt and White Pepper (to taste): Seasons the soup to perfection.
Substitutions and Variations
- Chicken Broth: Swap with vegetable broth for a vegetarian version or bone broth for extra nutrients.
- Ginger Paste: Use 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger.
- Mushrooms: Replace with zucchini, spinach, or bamboo shoots for a different low-carb veggie.
- Soy Sauce: Use tamari (gluten-free), coconut aminos (soy-free), or liquid aminos for dietary needs.
- Eggs: Substitute with egg whites for a lighter option (use 6 egg whites for 3 whole eggs).
- Add-Ins: Stir in ½ teaspoon sesame oil for nutty flavor, a pinch of red pepper flakes for heat, or ¼ cup chopped cilantro for freshness.
- Protein Boost: Add ½ cup shredded cooked chicken or tofu cubes for a heartier soup.
Instructions
Step 1: Prepare the Broth Base
- In a medium pot over medium-high heat, combine 4 cups chicken broth, 1 teaspoon ginger paste, 8 ounces sliced mushrooms, 1 tablespoon soy sauce, â…“ cup chopped green onions, and salt and white pepper to taste.
Tip: Slice mushrooms thinly for even cooking and better texture.
Step 2: Simmer the Soup
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and mushrooms to soften.
Tip: Stir occasionally to prevent sticking and ensure even cooking.
Step 3: Add the Eggs
- Slowly pour in 3 lightly beaten eggs while stirring the soup gently in a circular motion to create thin, silky ribbons.
- Continue to simmer for 2–3 minutes until the eggs are fully cooked and dispersed.
Tip: Pour eggs in a thin stream and stir consistently for delicate ribbons; avoid over-stirring to prevent breaking them up too much.
Step 4: Serve
- Taste and adjust seasoning with additional salt or white pepper if needed.
- Ladle into bowls and serve hot.
Tip: Garnish with extra green onions or a drizzle of sesame oil for a polished presentation.