One Pot, Zero Fuss, Ultimate Comfort
When I need something light, soothing, and completely keto-friendly, this silky egg drop soup is my go-to. It’s gentle on the stomach, incredibly quick to make, and packed with cozy flavor. Best of all? It all comes together in one pot—no mess, no stress.
Ingredients (Serves 2–3)
750 ml chicken stock (homemade or good-quality store-bought)
2 large eggs
1 teaspoon xanthan gum + 2 tablespoons water (keto-friendly thickener)
(or substitute with 2 tablespoons cornstarch if not keto)
½ teaspoon sesame oil
¼ teaspoon white pepper
Salt, to taste
1 spring onion, finely sliced
Optional Add-Ins:
Tofu cubes, mushrooms, prawns, spinach, or a drizzle of chili oil for heat.
How to Make It
1️⃣ Gently heat the chicken stock in a pot over medium heat. Do not let it boil aggressively.
2️⃣ Add the sesame oil, white pepper, and salt. Stir to combine.
3️⃣ In a small bowl, mix the xanthan gum with water until smooth. Slowly stir it into the soup until the broth looks slightly thickened and glossy.
4️⃣ Lower the heat. Using a spoon, gently swirl the soup in one direction to create a slow whirlpool.
Slowly drizzle the beaten eggs into the moving broth in a thin stream. Stop stirring immediately.
5️⃣ Let the eggs set for 10–15 seconds to form silky ribbons. Remove from heat and sprinkle with sliced spring onions.
Serving Tip
Serve hot straight from the pot for maximum comfort. Add your favorite toppings right before serving for extra texture and flavor.
Let’s talk eggs!
Do you swirl gently for silky ribbons—or just pour them in and hope for the best?
Drop your answer in the comments