Homemade Egg Drop Soup
Keto egg drop soup that skips the cornstarch and doesn't miss it. You still get soft, silky egg ribbons in a rich, savory broth, and it all comes together in one pot.
Equipment
- Medium mixing bowl
- Whisk
- Large pot or saucepan
- Ladle
- Cutting board and knife or kitchen shears for the green onion
- Serving bowls & spoons
Ingredients
- 2 large eggs
- 4 c chicken broth
- 1 t black pepper
- ½ t crushed red pepper flakes
- ¼ t salt
- 1 green onion sliced
- crunchy Chinese noodles optional
- 1 T sesame oil optional
Instructions
- Whisk together 2 eggs in a bowl with ¼ t black pepper. Set aside.
- In a large pot over high heat, combine chicken broth, red pepper flakes, remaining black pepper, and salt. Bring to a boil.
- Once the broth is boiling, slowly pour the beaten eggs into the pot while gently stirring the broth in circles to create thin ribbons. Bring the soup broth back to a gentle boil, then turn off and remove from the heat.
- Add a tablespoon of sesame oil if you have it (it's optional, but it does add to the restaurant-quality flavor).
- Pour into bowls and garnish with green onion. Serve hot; add a handful of La Choy Chow Mein noodles if you're feeling fancy.
Nutrition
Calories: 79kcalCarbohydrates: 2gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 87mgSodium: 1053mgPotassium: 92mgFiber: 0.3gSugar: 1gVitamin A: 230IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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