Description
A warm and comforting egg drop soup that’s quick to make, keto-friendly, and gluten-free, perfect for weeknight dinners.
Ingredients
Scale
- 32 oz chicken broth or chicken bone broth (4 cups)
- 2 large eggs
- 1 tablespoon tamari or coconut aminos (or soy sauce)
- 3 teaspoons grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic salt
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: red pepper flakes (sriracha sauce)
Instructions
- In a medium pot, combine the chicken broth, tamari sauce, ginger, sesame oil, and garlic salt. Heat on medium-high until the broth starts to boil, then turn down to low and simmer.
- In a small bowl, beat the eggs until fully mixed.
- While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create egg ribbons.
- Add the sliced green onion to the pot, season with salt and pepper to taste, and divide the soup into bowls. Enjoy!
Notes
For a richer broth, consider using bone broth. This soup is versatile; add shredded chicken or spinach for additional nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg