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Keto Egg Drop Soup Recipe

Here we remade a classic Chinese takeout item into something that’s as nourishing as it is delicious! Onion is sautéed in clarified butter, and then we add chicken bone broth for maximum flavor and nutrition. Sesame oil, coconut aminos, and scallion take this easy Low Carb Egg Drop Soup to the next level.

Course Soup
Cuisine American
Keyword egg drop soup, keto soup, leftover chicken soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 bowls
Calories 277 kcal
Author Faith

Ingredients

  • 1 tablespoon clarified butter ghee
  • 1 small onion thinly sliced
  • 2 1/2 cups 600 ml chicken bone broth
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut aminos
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 4 large eggs beaten,
  • 1 scallion green and white parts, thinly sliced

Instructions

  1. Heat the ghee in a 3-quart saucepan over medium to medium-high heat. Add the onion and cook until softened, but not starting to brown, about 4 to 6 minutes, stirring occasionally. 

  2. Add the broth, sesame oil, coconut aminos, turmeric, and black pepper, and bring up to a simmer.

  3. Slowly add the beaten egg while stirring with a wooden spoon. 

  4. Transfer to 2 serving bowls and top each with scallion.

  5. Serve.