Homemade Egg Drop Soup (Keto & Gluten Free)
A quick and comforting egg drop soup featuring a flavorful broth, ginger, and delicate egg ribbons, perfect for chilly nights.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer, Soup
Cuisine Asian, Keto
Servings 4 servings
Calories 56 kcal
For the Soup
- 32 oz chicken broth or chicken bone broth about 4 cups
- 2 large eggs
- 1 tablespoon tamari or coconut aminos (or soy sauce) Feel free to substitute tamari with soy sauce for gluten tolerance.
- 3 teaspoons grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic salt
- 2 pieces green onions, sliced
- to taste salt and pepper Adjust seasoning to taste.
- Optional: red pepper flakes or sriracha sauce For a spicy kick.
Preparation
In a medium pot, combine the chicken broth, tamari sauce, ginger, sesame oil, and garlic salt.
Heat the mixture on medium-high until it begins to boil, then reduce the heat to low and let it simmer gently.
In a small bowl, crack the eggs and beat them well.
While constantly stirring the broth, slowly pour the beaten eggs in one continuous motion to create lovely egg ribbons.
Add the sliced green onions to your pot, and adjust seasoning with salt and pepper based on your taste.
Ladle the soup into bowls and enjoy the warmth and comfort!
For an extra depth of flavor, consider adding a splash of rice vinegar or mushrooms while the broth simmers. Use low heat when reheating to avoid curdling the eggs. Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is possible, but the eggs may alter in texture upon thawing.
Per serving: 2g net carbs, 5g protein, 3g fat, 56 calories. Calculated from the ingredient list. Keyword Comfort Food, Egg Drop Soup, Keto Soup