Keto Egg-drop Soup Recipe

Keto Egg-Drop Soup Recipe

Ingredients

• 1 quart (960 ml) chicken broth
• 1/4 teaspoon guar (optional)
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1/2 teaspoon grated fresh ginger
• 1 scallion, sliced
• 2 eggs

Method

1. Put 1 cup (240 ml) or so of the chicken broth in your blender, turn it on low, and add the guar (if using)
2. Let it blend for a second and then put it in a large saucepan with the rest of the broth
3. If you’re not using the guar, just put all the broth directly in a saucepan
4. Add the soy sauce, rice vinegar, ginger, and scallion
5. Heat over medium high heat and let it simmer for 5 minutes or so to let the flavors blend
6. Beat your eggs in a glass measuring cup or small pitcher-something with a pouring lip
7. Use a fork to stir the surface of the soup in a slow circle and pour in about 1/4 of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously)
8. Repeat three more times, using up all the egg and then serve!

Makes 3 biggish servings, or 4 to 5 small ones

1. In 4 servings, each will have 2 grams of carbohydrates, a trace of fiber, and 8 grams of protein

Full List of Soup Recipes
Full List of Keto-Egg Recipes

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