“I am clocking this beautiful egg drop soup for my next book, so remember that you saw it here first! It is so simple! Not only does it use only a handful of ingredients, but it delivers massive flavours! This is due to the addition of shiitake mushrooms (fresh, not dried please) which adds an important, distinct umami note. The partially cooked thin slices of ginger provide a little texture and hints of warm, “spiciness” which is equally special. While this keto meal is very low in fat, I think it could be perfect for those who are close to reaching their fat macros for the day, but still desire a full-flavoured, satisfying meal. And, I promise you – this one does just that! Enjoy!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
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More on Ginger and Shiitake Egg Drop Soup…
A simple ginger and shiitake mushroom egg drop soup is a great meal for those following a ketogenic diet. This dish combines the nourishing qualities of ginger, the earthy flavour of shiitake mushrooms, and the protein-packed goodness of eggs, making it a perfect choice for those seeking a low-carb meal.
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The ginger adds a delightful zing and a myriad of health benefits, including its anti-inflammatory and digestive properties. Meanwhile, shiitake mushrooms contribute a rich umami taste and are known for their immune-boosting properties.
The active participation of cracking and whisking eggs into the simmering broth adds a touch of excitement and creates the signature egg drop texture.
As a ketogenic meal, this soup checks all the right boxes. The low carbohydrate content of the ingredients ensures that it won’t disrupt ketosis, while the healthy fats from the eggs provide satiety and promote ketone production. Additionally, the soup is light, yet filling, making it an ideal choice for a satisfying and nourishing lunch or dinner.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Ginger and Shiitake Egg Drop Soup, as well as all the Soups on Fats of Life®.
Ginger & Shiitake Egg Drop Soup
Per serving
Ingredients
- 15 g (0.5 oz) peeled fresh ginger, thinly sliced then roughly chopped
- 3 spring onions, sliced
- 75 g (2.7 oz) shiitake mushrooms (fresh, not dried), thinly sliced
- 2 large eggs, whisked
- 650 g (22.9 oz) chicken stock
- salt, to taste
Instructions
- Start by prepping your ingredients:Slice the peeled ginger very thinly, then roughly chop. The ginger will not be on the heat very long to soften completely (as I still need them to bring texture to the soup), but getting them super thin helps. Slice the spring onions, keeping the white parts and the green parts separate.Thinly slice the shiitake mushrooms. It is VERY important to use shiitake mushrooms as they have a beautiful, distinct flavour necessary for this soup.
- Whisk the eggs very well in a bowl.
- Pour the chicken stock into a pan and add the ginger, mushrooms and the white parts of the spring onions. Over high heat, bring to the boil. Once boiling, reduce the heat to moderate and leave to simmer for 6-7 minutes.
- After 6-7 minutes, reduce the heat to moderately low and very slowly drizzle the whisked egg into the flavoured broth in a thin stream around the pan. Very gently stir the soup to break up the egg, if needed.
- After 45-50 seconds, remove the soup from the heat completely and season with salt. Divide the soup between two warm bowls and scatter over the green ends of the spring onions. SO GOOD!
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A new-and-improved version of this delicious recipe features in my cookbook QUICK KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 137Kcal / 573kJ
Fat 6.6g
Carbohydrates 3.3g
Protein 16g
Allergens
Eggs
See all the Soups on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx