Want a delicious soup that is quick, easy, and very low carb? Egg drop soup answers this question. Our version can be on the table in 15 minutes and with very little cleanup. For those who have grown up with classic chicken noodle soup, this will replace those memories and become your “go to” soup.
The ingredients are simple. Organic chicken stock, red onions, olive oil, and eggs are items you most likely keep in your pantry. The key to making this recipe Tasty Low Carb is soy sauce and sesame oil. There are many variations to this Chinese soup. Some call for tofu and some add mushrooms. We have even seen some versions with sweet corn and hot sauce or red pepper flakes. Feel free to add these, but do not change the soy and sesame oil. That is what makes this recipe go from a bland chicken consommé flavor to TASTY!
When we changed to our low-carb lifestyle we thought a tasty egg drop soup at our local Chinese restaurant would be perfect. Then we realized that the soup served in many fine Chinese restaurants has corn starch or a similar thickening agent. That adds to the consistency and most diners are used to that. But, it also adds carbs that are not needed.
With our version of “egg drop soup” the dropped beaten eggs and heavy whisking will add all the thickness and flavor you need with virtually no carbs!
Once you sauté the red onions in olive oil, all of the other ingredients can be added together with the exception of the beaten eggs. You can use homemade chicken stock if you want to take the time. Even adding shredded chicken can increase the heartiness of the soup. But we like how quickly this soup can go from the pot to the table.
Don’t be afraid of the egg strand process. It is simple. Just bring the soup to a boil, turn down to low, and then whisk briskly while slowly pouring in the 4 beaten eggs. It will be perfect every time.
Low carb egg drop soup makes a perfect lunch and can even be an appetizer for the next day. However, we would not freeze the soup after the eggs have been added. But, you can divide the soup before whisking in the dropped eggs and freeze one portion. Then simply thaw, heat to a boil, and drop the eggs whenever you want – it will taste fresh and delicious.
Our low carb egg drop soup may not add mystery to your life or a “fortune” in your pocket, but it is Tasty and Low Carb! Just make sure to pick up some fortune cookies for guests. Too many carbs for us.
Low Carb Egg Drop Soup
Quick - easy - and very low carb! Ready to enjoy in 15 minutes.
- 8 cups chicken broth organic
- 4 eggs beaten
- 1/4 cup red onion chopped
- 2 tablespoons olive oil extra virgin
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- sea salt to taste
- pepper to taste
- 2 stalks green onions chopped
Saute red onions in olive oil over medium heat for 4 minutes.
Turn up the heat to medium high and add the rest of the ingredients, except for the eggs and green onions and bring to a rolling boil.
Turn the heat down to low for one minute then slowly pour in the beaten eggs while whisking briskly to form egg strands.
Top with green onions and serve hot.
Feel free to experiment by adding cooked shredded chicken or mushrooms. Saute your mushrooms with the onions before adding other ingredents.