Description
A comforting homemade egg drop soup that is keto and gluten-free, featuring rich flavors and silky egg ribbons.
Ingredients
- 32 oz chicken broth or chicken bone broth (4 cups)
- 2 large eggs
- 1 tablespoon tamari or coconut aminos
- 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 heat
Instructions
- Pour the chicken broth into a medium pot.
- Add the tamari sauce, grated ginger, sesame oil, and garlic salt.
- Turn the heat to medium-high, allowing the broth to begin boiling.
- Once you see those bubbles, lower the heat to a simmer.
- In a small bowl, beat the eggs until well combined.
- As you stir the broth mixture continuously, slowly pour in the beaten eggs, mixing in one direction.
- After incorporating the eggs, add the sliced green onion.
- Season the soup with salt and pepper according to your taste.
- Serve the soup in individual bowls while it’s hot.
- Enjoy each soothing spoonful!
Notes
For added heat, consider sprinkling red pepper flakes or a drizzle of sriracha on top before serving.
