The keto diet is all about proportions: About 70 percent of calories should come from fat, while just 20 percent come from protein, and a mere 10 come from carbohydrates. Egg drop soup forms a great base from which to work in the creation of a delicious, richly flavored keto dish: The only issue is upping the fat. The recipe below does just that!
This vegetarian recipe begins with a store-bought veggie broth, which is enriched with a touch of coconut oil for flavor and fat and a few low-carb aromatics like ginger and garlic. A homemade, sesame-infused chili oil is drizzled over the top for even more flavor.
Vegetarian Keto Egg Drop Soup
4
15 minutes
20 minutes
35 minutes
3 tablespoons hot red chili flakes
6 tablespoons mild red chili flakes
1 shallot, minced
1 garlic clove, minced
1/2 cup grapeseed oil
2 tablespoons coconut oil
1 whole, peeled garlic clove
1 inch ginger root
5 cups vegetable broth
3 eggs
Combine the hot red chili flakes, mild red chili flakes, shallot, and garlic in a saucepot off the heat. Meanwhile, heat the grapeseed oil until it begins to shimmer, then very carefully, off the heat, pour it over the aromatics. Allow to infuse off the heat while you prepare the soup base.
Heat the coconut oil in a soup pot over medium-low heat, and add the garlic and ginger. Cook until just fragrant, about 2 to 3 minutes, then add the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Remove the aromatics from the soup, and return to a boil.
Whisk the eggs together in a small bowl.
When the soup has come to a boil, remove from the heat and immediately begin stirring clockwise. Pour the eggs in slowly, continuing to stir for 1 minute, or until the eggs have cooked and formed white ribbons in the soup.
Drizzle the soup with homemade chili oil before serving.
