📝 About This Recipe
Experience the comforting elegance of a classic Chinese takeout staple, reimagined for a low-carb lifestyle. This soup features a rich, savory chicken broth infused with ginger and garlic, showcasing delicate, ribbon-like 'egg flowers' that melt in your mouth. By swapping traditional cornstarch for xanthan gum, we achieve that signature velvety texture without the hidden sugars or carbs.
🥗 Ingredients
The Savory Base
- 6 cups Chicken Bone Broth (high-quality or homemade for best flavor)
- 1 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 2 cloves Garlic (smashed)
- 1 tablespoon Coconut Aminos (or soy sauce if not strictly keto)
- 1 teaspoon Toasted Sesame Oil (pure and high-quality)
- 1/4 teaspoon White Pepper (ground; essential for authentic flavor)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/8 teaspoon Turmeric (optional, for a vibrant golden color)
The Egg Ribbons
- 4 Large Eggs (at room temperature)
- 1 teaspoon Water (to help thin the eggs for pouring)
The Thickener & Garnish
- 1/4 teaspoon Xanthan Gum (sprinkled slowly to avoid clumping)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Fresh Cilantro (chopped, for garnish)
👨🍳 Instructions
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1
In a large soup pot or Dutch oven, combine the chicken bone broth, smashed garlic cloves, and ginger coins.
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2
Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for 8-10 minutes to infuse the aromatics.
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3
Use a slotted spoon to remove and discard the ginger and garlic pieces, leaving a clear, fragrant broth.
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4
Stir in the coconut aminos, toasted sesame oil, white pepper, sea salt, and turmeric. Taste and adjust seasoning if necessary.
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5
While the broth simmers, crack the eggs into a small bowl or measuring cup with a spout. Add the teaspoon of water and whisk vigorously until the whites and yolks are fully incorporated and no streaks remain.
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6
To thicken the soup without carbs, very lightly sprinkle the xanthan gum over the surface of the simmering broth while whisking the broth constantly. Continue whisking for 1-2 minutes until the broth slightly thickens and feels 'silky'.
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7
Reduce the heat to low so the broth is at a very gentle simmer; you don't want a rolling boil when adding the eggs.
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8
Create a gentle whirlpool in the broth by stirring slowly in one direction with a spoon or chopstick.
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9
Slowly drizzle the whisked eggs into the whirlpool in a thin, steady stream. For long ribbons, wait 10 seconds before stirring. For smaller flakes, stir immediately.
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10
Remove the pot from the heat immediately after the eggs are added to prevent overcooking, as the residual heat will finish the job.
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11
Ladle the soup into warmed bowls, ensuring each serving gets plenty of the delicate egg ribbons.
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12
Garnish generously with sliced green onions and a sprinkle of fresh cilantro before serving.
💡 Chef's Tips
Always use room temperature eggs; cold eggs can shock the broth and result in rubbery ribbons. Don't skip the white pepper—it provides the specific earthy heat that defines authentic egg drop soup. If you don't have xanthan gum, you can omit it for a thinner broth, or use 1/2 teaspoon of glucomannan powder. To get the perfect 'flower' look, pour the eggs through the tines of a fork or through a perforated spoon. Be careful with xanthan gum; a little goes a long way, and adding too much will give the soup a 'slimy' texture.
🍽️ Serving Suggestions
Pair with keto-friendly cauliflower fried rice for a full 'takeout' experience. Serve alongside steamed bok choy drizzled with sesame oil and sea salt. Add a few drops of chili oil or Sriracha for those who enjoy a spicy kick. Top with crispy fried pork rinds for a keto-compliant 'crunch' similar to wonton strips. Enjoy as a light starter before a main course of Ginger-Soy Glazed Salmon.