I have always had a special place in my heart for Chinese food. One of the staples at many restaurants is Egg Drop Soup. Unfortunately, due to the amount of corn starch in it, it has never been keto friendly. I spent a lot of time working on this recipe for Keto Egg Drop Soup in order to get the taste and texture perfect. So Enjoy!
Cook Time: 10 Minutes
Servings Per Recipe: 2 (about 2.5 Cups)
Macros Per Serving:
Calories: 114
Fat: 6g
Total Carbs: 2g
Fiber: 1g
Net Carbs: 1g
Protein: 8g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
4 Cups Chicken Stock
2 Eggs
1 TSP Ground Ginger
1/4 TSP Garlic Powder
1/2 TSP Sesame Oil
1/8 TSP White Pepper
1 TSP Green Onion
1 TSP Salt
1/2 TSP Xanthan Gum
1/2 Cup Water
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Let's Do This!
Add chicken stock to a medium pan over medium-high heat.
Add Ground Ginger, Garlic Powder, Sesame Oil, Salt, Green Onion, and White Pepper to the stock.
Stir to break up any clumps of spices.
In a small bowl, combine Water and Xanthan Gum using a coffee stirrer.
Add Xanthan Gum slurry to the stock.
Stir to Combine.
In another bowl, whisk the two eggs until they are smooth.
Once the soup reaches a rolling boil, stir with a whisk to create a vortex in the center.
Slowly add eggs into the vortex.
Once all eggs are added, stop stirring immediately.
Allow to cook an additional 2 minutes.
Enjoy!
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