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egg drop soup

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Ingredients

1/4 cup Chicken broth
1 tsp Corn starch, optional
1 large Egg, whisked
1/8 tsp Corn starch, optional
1 cups Chicken broth
1/2" piece Fresh ginger, peeled & sliced
3" piece Lemongrass, bruised & smashed
1/2" piece Leek, sliced thin
2 heads, leaves separated Baby bok choy
1/4 cup Mushrooms, sauteed

Nutritional information

180
Calories
6 g
Fat
9 g
Carbs
3 g
Fiber
11 g
Protein

Egg Drop Soup

Quick and easy egg drop soup; add your favourite veggies and proteins to make a hearty & satisfying meal. If you want to cut the carbs in half, leave out the corn starch, but expect a thinner soup (that will still be high in flavor)! This recipe is easy doubled or tripled to feed however many you need.

  • 30 minutes
  • Serves 1
  • Easy

Directions

This egg drop soup is the epitome of keto comfort food… smooth, savory, filling, and easy!  I’ve NEVER liked egg drop soup; it always tasted like watered down chicken broth with snot in it, if we’re being completely honest.  But lately I’ve found myself wanting to try my own version and seeing if it’s even palatable.  Turns out it’s freaking awesome if you do it correctly.  I’m pretty sure I could eat this stuff 3 meals a day.

Steps

1
Done

Whisk together 1/4 cup cold chicken broth & 1 tsp cornstarch to make a slurry. If cornstarch isn't your thing, or doesn't fit your macros, just skip this step, no worries. Set aside.

2
Done

Whisk together egg and 1/8 tsp cornstarch in separate, small bowl, that you can pick up & pour with one hand. Again, if cornstarch isn't your thing, or doesn't fit your macros, just skip whisk the eggs by themselves. Set aside.

3
Done

In a small sauce pan, heat the chicken broth, ginger, lemon grass, and leek slices. Simmer for 15 minutes. Use a slotted spoon (or Chinese strainer) to remove the solid pieces and discard.

4
Done

Add bok choy & mushrooms (or veggies/proteins of your choice) to the broth & simmer for 5 minutes.

5
Done

If you're thickening the soup, add the cold broth/corn starch mixture to the simmering soup, whisking gently. Simmer for 1 minute. Otherwise, continue with the next step.

6
Done

Place a fork on top of the egg mixture bowl. Using one hand, hold the fork against the bowl, like a strainer, and pour the whisked egg mixture through the fork and into the simmering soup, stirring the soup with the other hand. It sounds complicated, but it's not, I promise. If you don't want to bother with the whole fork/strainer deal, that's fine, too; just make sure to pour your egg in a very small, consistent stream into your soup.

7
Done

Let the egg sit in the soup for one minute to finish cooking. Immediately pour into two large bowls & serve, garnishing with more leek if desired.

cjarret

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