You drop the egg in the soup and whip it all up
I got to be honest, egg drop soup? What’s that? I had no idea. We’ve never had it on the menu’s in India in restaurants. I dove a bit deeper. All the soups in the Indian Chinese restaurants are technically egg drop soup. Suddenly it was so familiar. So I thought it was time to do a Keto egg drop soup. It’s comfort food, it’s nourishing and it’s light. Yes, it’s not a fat laden bomb. Is that a problem though? I think not. Just pop a fat bomb later. It’s got low enough of a carb count to keep you in Ketosis. Anyway let me know what you think once you make it.
Nutrition Info (Per serving)
No macros for this recipe. I really don’t know how to calculate it for this because honestly the soup with about 500ml of stock makes 2 servings. Now I can’t find a precise entry for chicken stock because this is home made without carrots and other veggies. At best you can put the macros by adding raw ingredients like egg, sesame oil and spring onion into your food log. If I am able to calculate these accurately later I will but for now I’m leaving it out. Also the marcos will vary greatly whether you end up putting chicken into your soup or not. How much do you put, what’s the yield form the bird you use etc etc.
Keto Egg Drop Soup
For the chicken stock
- 500 grams Chicken with bone
- 2 Bay leaves
- 15 Whole Black Peppercorns
- 25 grams Fresh Ginger
- 1 Pandan Leaf
- 1 Tsp Sea Salt
- 500 ml Water
For the egg drop soup
- 500 ml Chicken stock If the stock yield is less than 500ml just add water+salt
- 2 Eggs
- 1 Spring Onion
- 1 Tsp Sesame Oil
- 1 Tsp Soya Sauce
- To make the chicken stock put all the ingredients in a pressure cooked and pressure cook for 30 minutes. After cooking strain out the stock, shred all the chicken pieces and set the meat aside.
- Heat the stock on the stove and add in the white part of the spring onion to it and cook on low for 5 minutes for the flavour to infuse.
- Then add in the chicken meat (as much as you like) and then add in the soya sauce and the sesame oil.
- Beat two eggs in a bowl and then pour it into the soup. Wait for 10 seconds before stirring the soup. This will allow the egg to set a bit before breaking up.
- Cook for a further 5 minutes and finish with the green part of the spring onion.
- Serve with some fresh cracked black pepper on top.