Description
Make quick and healthy egg drop soup at home in 15 minutes. Made without corn starch, this low carb soup is keto-friendly, paleo, Whole 30, and gluten-free.
Ingredients
Scale
- 32 oz chicken broth or chicken bone broth
- 2 large eggs
- 1 tablespoon tamari or coconut aminos
- 3 teaspoons grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic salt
- 2 green onions
- salt and pepper to taste
- optional red pepper flakes or sriracha sauce
Instructions
- Boil: Add the chicken broth, tamari sauce, ginger, sesame oil, and garlic salt to a medium pot; heat on medium-high until the broth starts to boil, then turn burner to low and simmer.
- Beat: Beat the eggs in a small bowl.
- Stir: While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create egg ribbons.
- Finish: Add sliced green onion to the pot, season with salt and pepper if desired, and divide into bowls.
Notes
To thicken the soup, add up to 2 tablespoons of corn starch or arrowroot powder along with the cold broth and seasonings before heating. Optional additions include cooked chicken, tofu, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Asian Recipes
Nutrition
- Serving Size: 1 cup
- Calories: 52 kcal
- Sugar: 0 g
- Sodium: 760 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 92 mg
Keywords: authentic, carbs in egg drop soup, keto, low carb egg drop soup, no carb soup