Keto Egg Drop Soup
This comforting soup, rich in savory broth and delicate egg ribbons, warms you deeply.
Ingredients
- 4 cups Chicken Broth
- 1 teaspoon Ginger Paste
- 8 ounces Sliced Mushrooms
- 1 tablespoon Soy Sauce
- 1/3 cup Chopped Green Onions most for soup, some for garnish
- 3 Large Eggs lightly beaten
- Salt to taste
- White Pepper to taste
Instructions
- Combine the chicken broth, ginger paste, sliced mushrooms, soy sauce, and most of the chopped green onions in a medium pot. Season with salt and white pepper to your liking.
- Place the pot over medium-high heat and bring the mixture to a gentle boil. Reduce heat to a simmer and let it cook for about 15 minutes, allowing the wholesome flavors to meld beautifully.
- While gently stirring the simmering soup, slowly pour in the lightly beaten eggs. They will create delicate, wispy ribbons throughout the broth, adding a lovely texture.
- Continue to simmer for another 2-3 minutes, just until the egg is fully cooked. Ladle into bowls, garnish with the remaining fresh green onions, and enjoy your nourishing soup!
Notes
Nutrition Information (per serving):
- Calories: 84 kcal
- Total Carbs: 4g
- Net Carbs: 3g
- Fats: 4g
- Protein: 8g
