Keto Egg Drop Soup
A warm and nourishing soup made with eggs swirling in flavorful chicken bone broth, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 4 cups chicken bone broth Use quality bone broth for best flavor.
- 2 large eggs Whisk thoroughly for better texture.
- 2 green onions, chopped For garnish and flavor.
- 1 teaspoon soy sauce Can substitute with coconut aminos for keto.
- salt and pepper to taste Adjust according to preference.
- sesame oil for drizzling Optional, for added richness.
Instructions
Cooking
- In a pot, bring the chicken bone broth to a gentle simmer over medium heat.
- Meanwhile, crack the eggs into a bowl and whisk them until well combined.
- Once the broth is simmering, slowly pour the beaten eggs into the pot while stirring gently. This will create beautiful, delicate ribbons of egg.
- Add the soy sauce, followed by the chopped green onions. Season with salt and pepper to taste.
- Drizzle the soup with sesame oil just before serving. Enjoy your warm, nourishing soup!
Notes
For variations, consider adding vegetables like spinach or mushrooms, or stir in shredded cooked chicken for a heartier version. Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days.
Per serving: 1g net carbs, 9g protein, 4g fat, 78 calories. Calculated from the ingredient list.