Keto Egg Drop Soup
This keto egg drop soup is made without cornstarch. Don't worry about getting the eggs just right - it's delicious even when imperfect!
Servings 2 servings
Calories 89kcal
Ingredients
- 2 cups chicken broth not low-sodium (I use Pacific Natural)
- 2 teaspoons reduced-sodium soy sauce (or a gluten-free alternative)
- 2 large eggs
- Pinch kosher salt
- Pinch garlic powder
- 1 large green onion chopped (green parts only)
Instructions
- Heat the broth and soy sauce in a medium pot over medium-high heat.
- While the broth is heating up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder.
- When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure you stir in the same direction.
- As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.
Video
Notes
If you don't have homemade chicken broth on hand, it's fine to use a store-bought one. My favorite store-bought chicken broth is Pacific Organic. It's very tasty, and the list of ingredients is fairly short.
Whatever broth you choose, it's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it's going to be noticeable.
Whatever broth you choose, it's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it's going to be noticeable.
Nutrition
Serving: 1cup | Calories: 89kcal | Carbohydrates: 3g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 835mg | Sugar: 1g