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Quick Keto Egg Drop Soup Recipe

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★★★★★

4.7 from 135 reviews

This Quick Keto Egg Drop Soup is a comforting, low-carb, and keto-friendly recipe featuring silky ribbons of egg in a savory chicken broth thickened with xanthan gum instead of cornstarch. Ready in under 25 minutes, it’s an easy pantry-staple meal perfect for a light lunch or dinner that delivers the taste and texture of restaurant-style egg drop soup without the extra carbs.

Ingredients

Scale

Soup Base

  • 4 cups chicken broth (preferably low-sodium or bone broth, e.g. Kettle & Fire)
  • 1.5 tbsp tamari (or regular soy sauce)
  • 4 tsp fresh ginger, finely grated into a paste
  • 1/2 tsp sesame oil
  • 1/2 tsp garlic salt
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp white pepper

Egg Mixture and Thickener

  • 3 large eggs, gently whisked with a fork
  • 1/4 tsp xanthan gum, mixed with 1 tablespoon cold water (slurry)

Garnishes

  • 2 green onions, thinly sliced into 1/8-inch rounds (white and green parts separated)
  • Red pepper flakes (optional, for subtle heat)

Instructions

  1. Prepare Ingredients and Egg Mixture: Gently whisk the 3 large eggs in a bowl until combined but not frothy to ensure delicate thin ribbons. Finely grate fresh ginger into a paste. Thinly slice green onions into 1/8-inch rounds, keeping white and green parts separate. Mix xanthan gum with 1 tablespoon of cold water to create a slurry and set aside for thickening later.
  2. Build the Flavor Base: Pour the chicken broth into a pot and bring it to a boil over medium-high heat. Once boiling, add tamari, fresh ginger paste, sesame oil, and garlic salt. Stir well and let the broth return to a gentle boil for about 30 seconds to release the ginger and garlic flavors. Reduce heat to a simmer, then season with salt and pepper to taste.
  3. Create Egg Ribbons and Thicken the Broth: Stir the simmering broth gently in one direction using a fork or chopsticks. Slowly drizzle the whisked eggs in a thin, steady stream into the pot. The stirring motion will create delicate silky egg ribbons instead of scrambled chunks. Once all eggs are added, stop stirring and let the soup sit for 30 seconds to allow the eggs to set. Then slowly pour in the xanthan gum slurry while stirring gently to thicken and create a silky texture.
  4. Finish and Serve: Add the white parts of the sliced green onions and stir to combine. Adjust seasoning with additional salt, pepper, and white pepper if desired. Ladle the soup into bowls and garnish with the green parts of the green onions and a pinch of red pepper flakes for a touch of heat if desired. Serve immediately while hot.

Notes

  • Use a gentle simmer rather than a rolling boil to avoid large egg clumps and ensure delicate egg ribbons.
  • Pour eggs slowly and steadily to create classic silk-like ribbons in the soup.
  • Beating eggs thoroughly before adding helps achieve smooth texture; for extra smoothness, strain eggs through a fine sieve.
  • Do not over-stir after adding eggs to prevent breaking the ribbons.
  • Low-sodium broth is preferred to better control salt levels in the soup.
  • Store soup in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop to preserve egg texture.
  • Freezing is not recommended as it can make the egg ribbons rubbery upon thawing.
  • Substitute vegetable broth for a vegetarian option, and tamari can be swapped with regular soy sauce if gluten is not a concern.
  • If fresh ginger is unavailable, use 1 teaspoon ground ginger added earlier in the cooking process.
  • Skip sesame oil if unavailable but consider toasted sesame seeds as a finishing garnish for flavor.

Keywords: keto egg drop soup, low carb soup, easy egg drop soup, Chinese egg drop soup, quick keto soup, keto dinner, low carb dinner, silky egg ribbons, healthy chicken broth soup

Find it online: https://dishedbydana.com/quick-keto-egg-drop-soup-recipe/