Description
A quick and comforting Low Carb Egg Drop Soup, ready in just 15 minutes. This recipe is perfect for busy weeknights, offering a flavorful and guilt-free meal with only 52 calories per serving.
Ingredients
Scale
- 4 cups Low-Sodium Chicken Broth
- 2 tablespoons Tamari or Coconut Aminos
- 1 tablespoon Grated Fresh Ginger
- 1 tablespoon Sesame Oil
- 1 teaspoon Garlic Salt
- 4 large Eggs
- Salt to taste
- Pepper to taste
- 2 tablespoons Sliced Green Onions
- Optional: Red Pepper Flakes/Sriracha Sauce
- Optional: 1 cup Cooked Chicken/Tofu
Instructions
- In a medium pot, heat the chicken broth, tamari, ginger, sesame oil, and garlic salt over medium-high heat until it gently boils (about 5 minutes).
- Reduce heat to low and let the broth simmer gently for a few minutes to meld flavors.
- In a separate bowl, whisk the eggs until well beaten.
- While gently stirring the simmering broth, slowly drizzle in the beaten eggs to create silky ribbons.
- Stir in the sliced green onions, season with salt and pepper to taste, and serve hot.
- Optional: Add red pepper flakes or sriracha for spice, or cooked chicken/tofu for extra protein.
Notes
- For best results, whisk the eggs thoroughly before adding them to the broth.
- Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 52 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg