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Keto Egg Drop Soup

A silky, savory egg drop soup thickened without cornstarch, using a small amount of xanthan gum instead to keep it genuinely low carb. Ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 Serving
Course: Appetizer, Soup
Cuisine: American, Chinese
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken broth or bone broth
  • 3 large eggs beaten
  • ¼ teaspoon xanthan gum
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 2 green onions sliced
  • Salt to taste

Method
 

  1. Bring chicken broth to a gentle simmer. Add garlic and ginger, letting them infuse for a couple of minutes.
  2. Whisk in xanthan gum a small pinch at a time, whisking continuously. Simmer 1 to 2 minutes until slightly thickened.
  3. Stir in soy sauce, white pepper, and salt to taste.
  4. Stir the broth to create a gentle, consistent swirl.
  5. While swirling, slowly drizzle beaten eggs through the tines of a fork into the broth. Let sit undisturbed for about 30 seconds.
  6. Remove from heat, stir in sesame oil, and top with sliced green onions before serving.

Notes

  • Add xanthan gum slowly and whisk constantly to avoid clumping.
  • Keep the broth at a gentle simmer, not a rolling boil, when adding the eggs.
  • Pour egg through a fork in a thin stream for delicate ribbons instead of chunks.
  • Best enjoyed fresh; does not freeze well.