Keto Egg Drop Soup

Ingredients:

*4 cups low-sodium chicken broth.

*2 eggs.

*1 tbsp. of soy sauce.

*Salt and pepper to taste.

*½ tsp. grated ginger.

*½ tsp. grated garlic.

*1 tsp. sesame oil.

*¼ cup green onions

*¼ cup shredded chicken (precooked).


How To Make Egg Drop Soup

Now that you have the ingredients, it’s time to make this delicious keto-friendly Egg Drop Soup!

1. Before you start cooking, make sure all your ingredients are prepped.

2. Grate the ginger and garlic, chop the green onions, and whisk the eggs in a small bowl.

3. In a large pot, pour in the low-sodium chicken broth. Add the grated ginger, grated garlic, soy sauce, and shredded chicken. Stir everything together.

4. Bring the pot to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let the broth simmer for about 15 minutes. Keep an eye on it so it doesn’t boil over.

5. While your broth is simmering, make sure your eggs are whisked and ready. The eggs need to be beaten thoroughly to create smooth ribbons when added to the soup.

6. Now comes the fun part! After the broth has simmered, slowly pour the whisked eggs into the hot broth in a thin, steady stream.

7. As you pour, use a fork or chopsticks to stir the broth in a circular motion. This stirring motion will create those signature “egg ribbons” as the eggs cook instantly in the hot broth. Keep stirring until all the eggs have been added.

8. Once the eggs are fully cooked and floating in beautiful strands, let the soup simmer for another 2–3 minutes. Taste the soup and season it with salt and pepper to your liking.

9. Just before serving, drizzle sesame oil over the soup to add a nutty, fragrant flavor. Garnish with the green onions for a fresh, crunchy finish.

Serve and Enjoy!