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Quick Keto Egg Drop Soup Recipe

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★★★★★

4.5 from 117 reviews

This Quick Keto Egg Drop Soup is a delicious, comforting, and keto-friendly version of the classic Chinese soup, featuring silky egg ribbons in a savory, lightly thickened chicken broth. Using xanthan gum instead of cornstarch keeps it low-carb and gluten-free while maintaining a smooth texture. Ready in under 25 minutes, it’s perfect for a light lunch or dinner made with simple pantry ingredients.

Ingredients

Scale

Main Ingredients

  • 4 cups chicken broth (preferably low-sodium or bone broth for extra richness)
  • 3 large eggs, whisked gently
  • 1.5 tbsp tamari (gluten-free soy sauce alternative)
  • 4 tsp fresh ginger, grated into a fine paste
  • 1/2 tsp sesame oil
  • 1/2 tsp garlic salt
  • 1/4 tsp white pepper
  • 1/4 tsp xanthan gum mixed with 1 tablespoon cold water (slurry)
  • 2 green onions, thinly sliced into 1/8-inch rounds (separate white and green parts)
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional, for subtle heat)

Instructions

  1. Prepare Ingredients and Prep Work: Gently whisk the eggs in a bowl until combined but not frothy to ensure delicate ribbons. Finely grate fresh ginger into a paste for even distribution. Thinly slice green onions into rounds, keeping whites and greens separate. Mix xanthan gum with cold water to create a slurry for thickening and set aside.
  2. Build the Flavor Base: Pour chicken broth into a pot and bring to a boil over medium-high heat. Once boiling, add tamari, ginger paste, sesame oil, and garlic salt. Stir to combine and allow to return to a gentle boil for 30 seconds to meld flavors. Reduce heat to a gentle simmer and adjust seasoning with salt and pepper to taste.
  3. Create Egg Ribbons and Thicken the Broth: While stirring the simmering broth consistently in one direction with a fork or chopsticks, slowly drizzle the whisked eggs in a thin, steady stream. This technique creates delicate egg ribbons rather than clumps. Once all eggs are added, stop stirring and let the soup settle for 30 seconds. Then gently stir while pouring in the xanthan gum slurry slowly to achieve a silky, slightly thickened broth without using cornstarch.
  4. Finish and Serve: Add the white parts of green onions and stir to combine. Taste and adjust seasoning with salt, black pepper, and white pepper if needed. Ladle the soup into bowls and garnish with the green parts of the green onions and a pinch of red pepper flakes for subtle heat if desired. Serve immediately while hot for the best texture and flavor.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • Pour eggs slowly and stir gently to avoid scrambled egg chunks and achieve silky ribbons.
  • Do not over-stir after adding eggs, let ribbons set for 30 seconds before finishing.
  • Xanthan gum replaces cornstarch for keto-friendly thickening and should be mixed with cold water before adding.
  • Fresh ginger imparts better flavor but 1 teaspoon ground ginger can be substituted if needed; add earlier in cooking process.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on stovetop to prevent toughening the eggs.
  • Freezing is not recommended as egg texture may become rubbery upon thawing.

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Find it online: https://ellaeatsdaily.com/quick-keto-egg-drop-soup-recipe/