Egg Drop Soup holds a special place in my heart – when I was a kid, any time we went out for Chinese food, my go-to order was always a steaming bowl of this soup. The comforting warmth, coupled with its unique blend of umami flavor and silky texture, made every spoonful a delightful experience.

What makes it even more special now is its versatility as a health-conscious choice. This Egg Drop Soup recipe aligns seamlessly with various healthy ways of eating, be it low carb, Keto, Paleo, Primal, or Whole30. And it’s a great way to get more bone broth into your diet, for a big boost to your gut health, immunity, and nutrition!

Tips and Variations:

  1. Flavor Booster: For an extra kick, consider adding a pinch of ginger or garlic to the broth. This simple addition elevates the overall taste, and gives it a delightful twist.
  2. Customization is Key: Make it your own by incorporating your favorite low-carb veggies. The possibilities are endless – think spinach, mushrooms, or any low carb vegetable you like.
  3. Protein Powerhouse: Amp up the protein content by introducing shredded chicken to the mix. It not only adds a savory element but also makes the soup a more substantial and satisfying dish.

Whichever way you choose to have it, this recipe is sure to please!

Keto Egg Drop Soup

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Asian
Keyword: cleanketo, keto, low carb, paleo, whole30
Servings: 4
Calories: 199kcal

Ingredients

  • 8 cups chicken bone broth
  • 8 large eggs
  • 4 scallions diced
  • 2 tsp sesame oil
  • 4 Tbsp fish sauce Red Boat or other Keto and Paleo friendly version

Instructions

  • Heat chicken broth in a saucepan over medium heat to a light simmer, then remove from heat.
  • Meanwhile, crack the eggs into a large bowl and whisk thoroughly.
  • Using a ladle or measuring cup, slowly pour the stock into the eggs, whisking the entire time until well combined.
  • Stir in sesame oil and fish sauce, garnish with green onions, and serve.
  • If reheating, do so over very low heat.
  • If the eggs congeal, use an immersion or regular blender to bring the consistency back to ideal silky goodness.

Nutrition

Calories: 199kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 381mg | Sodium: 3301mg | Potassium: 308mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg