I am definitely clocking this beautiful soup for a future book – so, remember – you saw it here first! It is gorgeous and 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 that I can only describe as pure heaven. The partially cooked thin slices of fresh 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! xxx
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Carbs 3.3g | Fat 6.6g | Protein 16g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
“Take a peak in My Keto Pantry, which shows the preferred brands of ‘special’ ingredients I use. Be sure to also sign up to my newsletter where I send a monthly recap (ensuring you never miss a new recipe!)” – Monya
Ginger & Shiitake Egg Drop Soup
- 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
- 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!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.
Nutritional Information per serving
Calories 137Kcal / 573kJ
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.
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