About
While the flavor of the classic Chinese egg drop soup is complex, the ingredients are as simple as they can get. Fresh scrambled eggs are swirled into delicious, nurturing chicken broth seasoned with soy sauce, sesame seed oil, and a little white pepper makes a lovely Keto soup. It goes to show that simple ingredients often yield the most flavorful results. The result is perfectly velvety egg pieces in a light and savory broth. This soup is delicious as an appetizer and is great if you are trying to get extra hydration.
What is the trick to get the egg to separate into pieces?
The trick is to swirl the boiling chicken broth in one direction and pour the scrambled eggs in the other direction. Then take a fork and break up any clumps. The result is nicely separated egg pieces in the low carb soup.
Do I have to use chicken broth?
No, if you are vegetarian feel free to substitute the chicken broth 1:1 with vegetable broth.
What else can I garnish the finished soup with?
If you don’t have fresh green onions, you can use fresh chives. If no fresh herbs are on hand, you can use freshly cracked black pepper. Fresh cracked black pepper is delicious with herbs or not!
The amount of white pepper in this recipe seems like a lot. Should I add â…› teaspoon?
Yes, it is a lot. Do not add â…› tsp of white pepper, only add a pinch.
Suggested pairings
Hot steamy Keto Egg Drop Soup is delicious with other Chinese dishes like this Low Carb Chinese Black Bean Chicken
Ingredients
- 2 cup chicken broth
- ¼ teaspoon soy sauce
- â…› teaspoon white pepper, ground
- ¼ teaspoon sesame oil
- 2 large raw egg
- 1 medium – 4 1/8" long scallions
Instructions
- In a small saucepan, combine the chicken broth, sesame seed oil, soy sauce, and a pinch of white pepper and a pinch of kosher salt. Place the saucepan over medium-high heat. If your saucepan is very small and you have a gas stove, turn the heat down to match the same size as the bottom of the saucepan.
- Bring the chicken broth to a boil. In the meantime, scramble the large eggs in a small bowl using a fork. You can add a dash of white pepper to your eggs here if you would like to.
- Once the chicken broth is at a boil, use a fork to swirl the chicken broth in one direction (clockwise). Bring the broth down to a slower boil at this point. You don’t want the water at too strong of a boil or else it will not create nice pieces of egg.
- Remove the fork from swirling the broth, then pour the scrambled eggs in a counterclockwise direction. As the hot broth swirls it will continue to scramble and cook the egg into separate pieces.
- The mixture of the egg will float to the top so be sure to give it a stir to break up the eggs before dividing the soup into bowls. Divide the soup into two bowls and top with freshly sliced scallions and freshly cracked pepper if desired.
Nutrition Facts
- Servings: 2
- Calories: 138.0kcal/577.5kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 2.1g (per serving)
- Protein: 11.8g (per serving)
