Keto Low-Carb Egg Drop Soup
A warm, keto-friendly vegan take on classic egg drop soup — low in carbs, full of flavor, and ridiculously easy to make.
Ingredients
- 3 cups vegetable broth
- 1 tbsp tamari or low-sodium soy sauce
- ½ tsp garlic powder
- ½ tsp ginger powder
- 1 tbsp cornstarch or arrowroot
- ¼ cup silken tofu blended till smooth — your egg substitute
- 1 tbsp nutritional yeast
- 1 tsp sesame oil
- Salt and pepper to taste
- 1 chopped green onion for flair and flavor
Instructions
- Heat the broth in a saucepan over medium heat until it starts to bubble.
- Stir in tamari, garlic powder, ginger, and nutritional yeast.
- In a small bowl, mix cornstarch with 2 tbsp water to make a slurry.
- Slowly whisk slurry into the broth. Stir continuously to avoid drama.
- Add blended tofu slowly in a thin stream while stirring, mimicking egg ribbons.
- Simmer for 3–5 minutes until the soup thickens slightly.
- Drizzle in sesame oil. Stir. Toss in green onions.
- Serve hot, sassy, and slurp-worthy.
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 85
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
💊 Vitamins & Minerals (Per Serving)
- Vitamin B12: 25%
- Iron: 12%
- Calcium: 10%
- Vitamin C: 8%
- Magnesium: 6%
💁 Tips to Elevate the Flavor
- Add white pepper for authentic Chinese vibes.
- Use mushroom broth for extra umami depth.
- Blend tofu with turmeric for a yellow “egg” glow.
- Garnish with sesame seeds for crunch and flair.
- Pair with low-carb noodles if you're feeling extra.