Keto Egg Drop Soup
If you are feeling like having a steaming bowl of yummy soup to beat the frosty winters, try my favorite soothing, simple, and easy to make Keto Egg Drop Soup.
Equipment
- Instant pot
- Bowl
- Spoons
Ingredients
For the chicken stock
- 500 gm Chicken with bone
- 2 Bay leaves
- 15 Whole Black Peppercorns
- 25 gm Fresh Ginger
- 1 tsp Sea Salt
- 500 ml Water
For the egg drop soup
- 500 ml Chicken stock If the stock yield is less than 500ml just add water and salt
- 2 Eggs
- 1 Spring Onion
- 1 tsp Sesame Oil
- 1 tsp Soya Sauce
Instructions
- Start by putting all the ingredients mentioned above in a pressure cooker and cook them for 30 minutes on medium or low flame.
- After 30 minutes, strain out the stock carefully, set the chicken pieces aside and shred them in small to medium size (as per your convenience).
- Now heat the stock in an instant pot on the stove, and add in the white part of spring onion to it. Stew it on low flame for 5 minutes. Let the flavour of spring onion infuse properly in the broth.
- After that add in the shredded chicken piecesinto the bowl and then add in soya sauce and sesame oil.
- Beat two eggs in another bowl and pour the mixture into the broth. Wait for 10 seconds before stirring the soup to allow the eggs to set on the surface before breaking up.
- Cook for 5 more minutes and add the green part of the spring onion to it.
- Garnish the soup with some freshly cracked black pepper and serve hot.