Introduction
Egg drop soup, known as 'Dan Flower Soup' (蛋花汤) in Chinese, has been a staple of Chinese cuisine for centuries, prized for both its simplicity and elegance. Traditionally served as a starter in Chinese restaurants, this soup was already naturally low in carbohydrates, making it a perfect candidate for keto adaptation. The technique of creating the characteristic egg 'flowers' dates back to the Ming Dynasty, where it was considered a demonstration of a chef's skill – the more delicate and numerous the egg strands, the more masterful the preparation. In this keto version, we've eliminated the traditional cornstarch thickener while maintaining the soup's silky texture through careful temperature control and proper egg-dropping technique.
Ingredients
• 4 cups high-quality chicken broth or stock, preferably low-sodium
• 2 large eggs, beaten until well combined
• 1 tablespoon fresh ginger, finely minced
• 2 green onions, thinly sliced (white and green parts separated)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 1/4 teaspoon ground white pepper
• 1 tablespoon coconut aminos or gluten-free tamari (instead of traditional soy sauce)
• 1/4 teaspoon kosher salt, or to taste
Step 1:
In a medium saucepan, combine chicken broth, minced ginger, and white parts of green onions. Bring to a gentle simmer over medium heat.
Step 2:
Once simmering, add coconut aminos, white pepper, and salt. If using xanthan gum, whisk it in gradually to prevent clumping.
Step 3:
Reduce heat to medium-low and maintain a gentle simmer for 5 minutes to allow flavors to meld.
Step 4:
Slowly pour beaten eggs in a thin stream while stirring the soup in one direction with a whisk or fork to create delicate egg ribbons.
Step 5:
Remove from heat and stir in sesame oil. Garnish with reserved green onion tops before serving.
Q: Why are my egg ribbons clumping instead of forming strands?
A: Pour eggs more slowly and stir the broth consistently in one direction while adding them.
Q: Can I make this vegetarian?
A: Yes, substitute vegetable broth for chicken broth, but ensure it's keto-friendly with no added sugars.
Q: Is xanthan gum necessary?
A: No, it's optional and only used for slightly thickening the broth. The soup is delicious without it.
• For best results, use room temperature eggs as they create more uniform ribbons.
• Regular soy sauce can be used if not following strict keto guidelines.
• Homemade chicken stock will provide the best flavor, but store-bought is acceptable.
• This recipe is gluten-free when using coconut aminos or tamari.
• Xanthan gum can be omitted if you prefer a thinner consistency.
• Look for chicken broth with no added sugars to keep carbs low.
Serve hot in bowls, garnished with green onion tops. Additional sesame oil can be drizzled on top if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, stirring occasionally.
Have eggs beaten and ready before bringing broth to simmer. The entire cooking process moves quickly once started.
- Pour eggs slowly and steadily for the most attractive ribbons
- Don't overcook after adding eggs to maintain their tender texture
- Keep broth at a gentle simmer, not boiling, when adding eggs
Add shredded chicken for a heartier soup, or incorporate shirataki noodles for additional texture while maintaining keto-friendly status.
Serve with Keto-friendly cauliflower fried rice or as a starter for an Asian-inspired meal.
Year-round, especially comforting in cold weather
Contains eggs. When using coconut aminos or tamari instead of soy sauce, this recipe is soy-free. Check chicken broth ingredients for additional allergens.
