This paleo Low Carb Egg Drop Soup is one of my favorite soup recipes for weight loss. Egg drop soup is a basic Chinese soup which consists of seasoned broth, ginger, garlic, and soy with strands of cooked egg floating throughout the liquid. My version is not only delicious, it is low in calories, keto-friendly, paleo, Whole30 and gluten-free.
This soup is so versatile too – to make it spicier simply add a sprinkle of red pepper flakes or sriracha sauce. To thicken the soup you can add up to 2 tablespoons of cornstarch or arrowroot along with the cold broth, soy sauce, ginger, and sesame oil before heating it. Whisk until smooth to keep the cornstarch from clumping. Tasty additions to this egg drop soup include cooked chicken, tofu, mushrooms or other vegetables.
To make the Low Carb Egg Drop Soup, you will need the following ingredients:
Place 4 cups of chicken broth in a medium pot with 1 tablespoon of soy sauce, 3 teaspoons of grated fresh ginger, ½ a teaspoon of sesame oil, and ½ a teaspoon of garlic salt.
Heat the soup on medium-high heat until the seasoned broth starts to boil. Turn the heat down to low and simmer.
Beat 2 eggs in a small bowl.
Stir the broth mixture constantly while slowly stirring in the eggs to create the egg “ribbons”.
Add 2 sliced green onions to the pot. Season to taste with salt and pepper.
Serve in 2-4 soup bowls and enjoy.
This Low Carb Egg Drop Soup is one of my favorite delicious soup recipes for weight loss. Try it soon and come back to leave a review if you enjoy it!
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