Egg Drop Soup
The BEST Asian Low-Carb/Keto recipe for Egg Drop Soup. Enjoy this traditional Chinese soup at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Servings 2 Bowls
- 2 Cans Chicken Broth 14.5oz per can
- 2 Whole Eggs
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt (dash)
- 1/8 tsp White Pepper (dash)
- 1/8 tsp Xanthan Gum
- 1 Stalk Green Onion
Gather all the ingredients.
Heat chicken broth in a large stove top pot over medium heat. Add soy sauce, salt, white pepper and xanthan gum and bring to boil.
Meanwhile, beat eggs in a bowl.
Finely chop green onions and set aside.
When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle.
Ladle soup in bowls, top with green onions and serve hot!
Calories: 20kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1335mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg