Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
This Hot and Sour Egg Drop Soup recipe combines two classic Chinese food recipes into one! It's low carb, gluten free and VSG friendly!
Print
Servings: 4
Calories: 95kcal
Ingredients
- 4 cups low-sodium chicken broth
- 1 tablespoon Soy Sauce
- 1 tablespoon Chinese Black Vinegar
- 1.5 tablespoons Rice Vinegar
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Xanthan Gum
- 1/2 tablespoons Chili Crisp Oil
- 4 eggs, beaten lightly
Instructions
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Notes
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
Nutrition
Calories: 95kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g