Low Carb Egg Drop Soup
This comforting and quick low carb egg drop soup is ideal for chilly evenings and is customizable for various dietary needs.
Ingredients
Main Ingredients
- 4 cups chicken broth Use low-sodium if preferred
- 2 large eggs Beat lightly
- 1 tablespoon cornstarch Optional — adds thickness; skip for lower carbs
- 1 teaspoon sesame oil Add off the heat to preserve flavor
- 2 units green onions Thinly sliced
- to taste salt and pepper For seasoning
Instructions
Preparation
- Pour the chicken broth into a medium pot and bring it to a rolling boil over medium-high heat.
- If using cornstarch, mix it with 1–2 tablespoons of cold water to make a smooth slurry. Whisk the slurry into the boiling broth and simmer for 1–2 minutes until slightly thickened.
- Reduce the heat to medium-low so the surface of the soup is gently moving but not at a hard boil.
- Crack the eggs into a small bowl and beat them lightly until smooth.
- Using a fork or spoon, stir the soup in one direction to create a gentle whirlpool. Slowly drizzle the beaten eggs into the pot in a thin stream; the eggs will set immediately into delicate ribbons.
- Remove from the heat, then stir in the sesame oil and sliced green onions. Season with salt and pepper to taste.
- Ladle into bowls and serve while hot.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently over low heat to avoid rubbery egg ribbons. Can be modified with additional ingredients like shredded chicken or tofu.