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
Nutrition
Serving: 1cup | Calories: 89kcal | Carbohydrates: 3g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 835mg | Sugar: 1g