Description
A warm and comforting homemade egg drop soup that’s keto and gluten-free, featuring delicate egg ribbons in a flavorful broth.
Ingredients
- 32 oz chicken broth or chicken bone broth (4 cups)
- 2 large eggs
- 1 tablespoon tamari or coconut aminos (or soy sauce)
- 3 teaspoons grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic salt
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: red pepper flakes or sriracha sauce for a kick
Instructions
- In a medium pot, add the chicken broth, tamari sauce, grated ginger, sesame oil, and garlic salt. Heat on medium-high until boiling.
- Once boiling, reduce the heat to a simmer.
- In a separate bowl, beat the eggs thoroughly.
- While stirring the broth mixture continuously in one direction, slowly pour in the eggs to form delicate egg ribbons.
- Stir in the sliced green onions and season with salt and pepper to taste.
- Divide the soup between 2 to 4 bowls and enjoy!
Notes
For an extra kick, consider adding sriracha or red pepper flakes. You can customize by adding cooked chicken or shrimp as desired.
