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 (⅓ 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.

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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, ⅓ 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.