Introduction
Egg drop soup, known as 'Dan Flower Soup' (蛋花汤) in China, has been a staple of Chinese cuisine for centuries, prized for its simplicity and nourishing qualities. This keto version honors the traditional preparation method, where whisked eggs are carefully streamed into hot broth to create those signature ribbons that give the soup its Chinese name, referring to the egg 'flowers' that bloom in the broth. Originally served as a light starter in formal Chinese banquets, this adaptation has become increasingly popular in the modern low-carb movement, as it naturally fits keto dietary guidelines while maintaining its authentic charm.
Ingredients
• 4 cups high-quality chicken broth or stock, preferably homemade
• 2 large eggs, lightly beaten
• 1 tablespoon fresh ginger, finely minced
• 2 green onions, thinly sliced (white and green parts separated)
• 1 tablespoon coconut aminos or gluten-free tamari (optional)
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 1/2 teaspoon fine sea salt, or to taste
Step 1:
In a medium saucepan, bring chicken broth to a gentle simmer over medium heat. Add minced ginger and white parts of green onions.
Step 2:
Once simmering, add coconut aminos (if using), sesame oil, white pepper, and salt. Simmer for 5 minutes to allow flavors to meld.
Step 3:
Reduce heat to low to maintain a very gentle simmer. Using a whisk, slowly stir the broth in one direction to create a gentle whirlpool.
Step 4:
While continuing to stir, slowly pour the beaten eggs into the broth in a thin, steady stream. The eggs will form ribbons as they cook in the hot broth, about 30 seconds.
Step 5:
Remove from heat immediately and garnish with the reserved green parts of green onions.
Q: Why did my egg ribbons clump instead of forming strands?
A: Ensure broth is gently simmering and continuously stir while adding eggs very slowly.
Q: Can I make this ahead of time?
A: Best served fresh, but can be made up to 3 days ahead. Reheat gently to preserve egg texture.
Q: Is this soup freezer-friendly?
A: Not recommended for freezing as the egg texture becomes rubbery when thawed.
• For best results, use room temperature eggs as they create better ribbons.
• Bone broth can be substituted for chicken broth for added nutrition and collagen.
• Traditional soy sauce can replace coconut aminos if not strictly keto.
• Fresh ginger is strongly preferred over powdered for authentic flavor.
• This recipe is naturally gluten-free, dairy-free, and keto-friendly.
Serve hot in individual bowls, garnished with additional green onions if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave until just hot.
Have eggs beaten and ingredients measured before heating the broth, as the final steps happen quickly.
- Pour eggs slowly and steadily for the best ribbon formation
- Maintain a gentle simmer to prevent cloudy broth
- Use room temperature eggs for the best texture
Add shredded chicken for a heartier soup, or substitute vegetable broth and add mushrooms for a vegetarian version.
Serve with cauliflower rice or keto-friendly spring rolls. Pairs well with green tea.
Year-round, especially comforting in fall and winter
Contains eggs. May contain soy if using traditional tamari or soy sauce instead of coconut aminos.
