Description
A comforting and nourishing homemade egg drop soup that is both keto-friendly and gluten-free, perfect for chilly evenings.
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 added heat
Instructions
- Add the chicken broth, tamari sauce, grated ginger, sesame oil, and garlic salt to a medium pot.
- Heat on medium-high until the broth starts to boil.
- Turn the burner down to low and let it simmer gently.
- Beat the eggs in a small bowl until well mixed.
- While constantly stirring the broth mixture, slowly pour in the eggs in one direction, allowing them to form delicate ribbons.
- Add the sliced green onions to the pot, seasoning with salt and pepper to taste.
- Divide the soup between 2-4 bowls, and enjoy!
Notes
For firmer egg ribbons, let the broth reach a higher temperature before adding the beaten eggs. Adjust seasoning to taste before serving.
