This Keto Egg Drop Soup recipe combines two classic Chinese food recipes into one while still being low carb. Grab a spoon and dig into this delicious and flavorful keto soup recipe!
What Makes This Recipe Special
- Fast. This amazingly satisfying soup is ready to eat in under 30 minutes.
- Easy. Only two steps to make this Egg Drop Soup. SO. EASY.
- Keto. One carb per serving is a dream for someone living a low-carb lifestyle!
- Decadent. Rich in flavor while still being incredibly filling and authentic tasting.
Low carb and gluten-free dieters rejoice! Not only is this Hot and Sour Egg Drop Soup VSG friendly, but it’s low carb, high in protein and gluten-free.
Not to mention it is absolutely delicious and it’s done in only 20 minutes. No long cook and preparation times here. Just quick, simple and to the point.
What Is Egg Drop Soup?
Is Restaurant Egg Drop Soup Keto?
Surprisingly, yes! Most restaurants have low-carb friendly versions of Egg Drop Soup. Always make sure to ask for a list of ingredients to check for anything that may be a surprise, but for the most part, you can expect your soup to fit your lifestyle.
Is This Soup Safe For A Liquid Diet?
With a few mod ifications, you can safely enjoy this Egg Drop Soup recipe on a low carb and liquid diet. Many restaurants will give the option to omit the eggs and just enjoy this as a Hot and Sour Soup.
If you’re worried about picking around any solids, you’ll love that you can make this recipe at home! I’ve included instructions for making this liquid diet compliant and how to add the perfect selection of low-carb ingredients for when you’re ready to reintroduce some soft foods and solids.
What Is Chinese Egg Drop Soup Made Of?
One of the many things I love about this delicious Keto Egg Drop Soup Recipe is how few ingredients it takes to make!
Here’s what you’ll need to make this fantastic soup recipe:
- low-sodium chicken broth
- Soy Sauce
- Chinese Black Vinegar
- Rice Vinegar
- Kosher Salt
- Xanthan Gum
- Chili Crisp Oil
- Eggs (if you’re not on a liquid diet)
What Makes Egg Drop Soup So Thick?
It’s all in the eggs and xanthan gum. The eggs cook just enough with my instructions to cook them to a safe and tasty texture. The xanthan gum works as a low carb version of cornstarch, which is a thickening agent.
How To Make Keto Egg Drop Soup
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Tips, Tricks, and Variations
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
- Make it low carb and Vegetarian-friendly by adding lots of green veggies to your broth to steam with the eggs.
What To Serve With It
Looking for the perfect selection of dishes to serve with this Keto Egg Drop Soup ? Try one of these:
- Keto Stir Fry
- Sesame Ginger Broccoli
- Pork Wontons
- Char Siu Pork
How Long Does It Last?
This Egg Drop Soup recipe is good in the refrigerator for up to 5 days with flavor and texture just as good as the day you made it.
Can You Freeze It?
If you choose to make this recipe ahead and freeze it, my advice would be to cook the broth beforehand and freeze it alone. When you go to prepare it to eat, add in the thickening agent and the egg as you warm it for best results.
This Keto Egg Drop Soup is the perfect combination of spicy, tangy, and savory. It’s the perfect soup to warm you up on a cold day, as an appetizer to a homemade Chinese meal or as a quick lunch or dinner option. If you love it as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
Ingredients
- ▢ 4 cups ( 940 g ) low-sodium chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Chinese Black Vinegar
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Rice Vinegar
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum
- ▢ 1/2 tablespoons ( 0.5 tablespoons ) Chili Crisp Oil
- ▢ 4 ( 4 ) eggs, beaten lightly
Instructions
In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
Get support & connect with our community on Facebook!
Nutrition
Originally Published August 23, 2013
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
This Keto Egg Drop Soup recipe combines two classic Chinese food recipes into one while still being low carb. Grab a spoon and dig into this delicious and flavorful keto soup recipe!
What Makes This Recipe Special
- Fast. This amazingly satisfying soup is ready to eat in under 30 minutes.
- Easy. Only two steps to make this Egg Drop Soup. SO. EASY.
- Keto. One carb per serving is a dream for someone living a low-carb lifestyle!
- Decadent. Rich in flavor while still being incredibly filling and authentic tasting.
Low carb and gluten-free dieters rejoice! Not only is this Hot and Sour Egg Drop Soup VSG friendly, but it’s low carb, high in protein and gluten-free.
Not to mention it is absolutely delicious and it’s done in only 20 minutes. No long cook and preparation times here. Just quick, simple and to the point.
What Is Egg Drop Soup?
Is Restaurant Egg Drop Soup Keto?
Surprisingly, yes! Most restaurants have low-carb friendly versions of Egg Drop Soup. Always make sure to ask for a list of ingredients to check for anything that may be a surprise, but for the most part, you can expect your soup to fit your lifestyle.
Is This Soup Safe For A Liquid Diet?
With a few mod ifications, you can safely enjoy this Egg Drop Soup recipe on a low carb and liquid diet. Many restaurants will give the option to omit the eggs and just enjoy this as a Hot and Sour Soup.
If you’re worried about picking around any solids, you’ll love that you can make this recipe at home! I’ve included instructions for making this liquid diet compliant and how to add the perfect selection of low-carb ingredients for when you’re ready to reintroduce some soft foods and solids.
What Is Chinese Egg Drop Soup Made Of?
One of the many things I love about this delicious Keto Egg Drop Soup Recipe is how few ingredients it takes to make!
Here’s what you’ll need to make this fantastic soup recipe:
- low-sodium chicken broth
- Soy Sauce
- Chinese Black Vinegar
- Rice Vinegar
- Kosher Salt
- Xanthan Gum
- Chili Crisp Oil
- Eggs (if you’re not on a liquid diet)
What Makes Egg Drop Soup So Thick?
It’s all in the eggs and xanthan gum. The eggs cook just enough with my instructions to cook them to a safe and tasty texture. The xanthan gum works as a low carb version of cornstarch, which is a thickening agent.
How To Make Keto Egg Drop Soup
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Tips, Tricks, and Variations
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
- Make it low carb and Vegetarian-friendly by adding lots of green veggies to your broth to steam with the eggs.
What To Serve With It
Looking for the perfect selection of dishes to serve with this Keto Egg Drop Soup ? Try one of these:
- Keto Stir Fry
- Sesame Ginger Broccoli
- Pork Wontons
- Char Siu Pork
How Long Does It Last?
This Egg Drop Soup recipe is good in the refrigerator for up to 5 days with flavor and texture just as good as the day you made it.
Can You Freeze It?
If you choose to make this recipe ahead and freeze it, my advice would be to cook the broth beforehand and freeze it alone. When you go to prepare it to eat, add in the thickening agent and the egg as you warm it for best results.
This Keto Egg Drop Soup is the perfect combination of spicy, tangy, and savory. It’s the perfect soup to warm you up on a cold day, as an appetizer to a homemade Chinese meal or as a quick lunch or dinner option. If you love it as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
Ingredients
- ▢ 4 cups ( 940 g ) low-sodium chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Chinese Black Vinegar
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Rice Vinegar
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum
- ▢ 1/2 tablespoons ( 0.5 tablespoons ) Chili Crisp Oil
- ▢ 4 ( 4 ) eggs, beaten lightly
Instructions
In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
Get support & connect with our community on Facebook!
Nutrition
Originally Published August 23, 2013
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken broth
- 1 tablespoon Soy Sauce
- 1 tablespoon Chinese Black Vinegar
- 1.5 tablespoons Rice Vinegar
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Xanthan Gum
- 1/2 tablespoons Chili Crisp Oil
- 4 eggs, beaten lightly
Instructions
In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
Keto Egg Drop Soup | Hot and Sour Egg Drop Soup https://twosleevers.com/hot-and-sour-egg-drop-soup/
Use your pressure cooker and make the best Vegetarian Red Beans and Rice recipe you’ve ever had! It’s warm and spicy and makes the perfect comfort food.
Why Should I Make Instant Pot Red Beans And Rice?
- Fast. These Instant Pot Red Beans and Rice are done in a fraction of the time you expect with the help of your Instant Pot .
- Easy. Pour the ingredients in the Instant Pot , cook pull the meat off of the bone, and enjoy.
- Delicious. Delicious, rich flavors your whole family will love.
- Inexpensive. A great meal to help you stretch your budget.
Outside of your Instant Pot making this an incredibly simple way to make red beans and rice . The flavors in this dish alone would make you want to make this over and over!
For many cultures, rice and beans are a staple food. In my experience, each culture has its own way to make it and adds its own spice mixes to make it unique to them. This Cajun version of Vegetarian Red Beans and Rice is a flavor bomb in your mouth.
Do I Need To Soak Beans Before Instant Pot Cooking?
Realistically, no. You don’t HAVE to soak your beans before cooking them in the Instant Pot. Many people give them a quick rinse and throw them right in.
However, if you have a sensitive stomach or are prone to gassy discomfort from beans, I would highly recommend you soaking these beans before making this recipe. I’ll tell you how to do this quickly below.
How Do You Make Instant Pot Red Beans and Rice From Scratch?
- Soak the red beans for an hour in hot water, or overnight.
- Add beans, ham hocks, vegetables, seasonings, water, and hot sauce to the Instant Pot.
- Cook at high pressure for 15 minutes, and then let the pressure naturally release for 15 minutes.
- Remove the ham hocks (or turkey legs, if you don’t eat ham) and take off the meat.
- Turn on sauté and add a can of Creole cream-style beans.
- Add the meat back to the pot.
- Cook until it all bubbles up thick, or about 10 minutes on sauté.
- Serve over rice.
How Do You Cook Beans In A Pressure Cooker?
Cooking red beans in my pressure cooker is my favorite way to cook them. Each type of beans will have its own set of cooking instructions in the Instant Pot. But no matter the bean, you’ll save tons of time cooking them this way.
If you want to see a cheat sheet for cooking beans and lentils in your Instant Pot, I made this video that should help you! Alternatively, if you want an easy printable you can keep on hand, I made a cheat sheet in a printable version HERE .
For more info on how to cook beans and lentils in your pressure cooker, check out my guide on How to Cook Beans in the Instant Pot !
Are Red Beans The Same As Kidney Beans?
No, they are not. Red beans are a smaller bean than kidney beans. However, there aren’t a ton of differences between the two beans. They can be used similarly in many recipes depending on what you have available in your pantry.
How Do I Thicken Red Beans And Rice?
Believe it or not, I have a sneaky trick for this! I have actually added a can of Creole cream style red beans so that you can get some thickness from them as they cook down.
You can, of course, choose to omit them. If you would rather use only dried beans, increase your dry beans to 1 1/2 cups of dried beans and puré all but 1 cup cooked beans.
How Do I Make These Red Beans Vegetarian-Friendly?
To make a Vegetarian recipe version of red beans and rice, use liquid smoke and tomatoes to add a bit of that umami taste to the dish without the meat. The tomatoes will also help give it a great texture addition it may miss without the meat as well. Vegetarian Instant Pot Recipes are my favorite go-to comfort food.
Tips And Tricks To Make The Best Vegeatarian Red Beans and Rice
- To help thicken the beans at the end, add in a can of Creole cream-style red beans and mix. Alternatively, puré a can of kidney beans and add at the end.
- Cajun red beans, typically include Tasso sausage which is a smoked sausage. However, people often use andouille or ham as well. I have used 2 ham hocks in this recipe, but you could also use turkey legs if you don’t eat ham.
- For a vegetarian version, use liquid smoke and tomatoes to add a bit of that umami taste.
- To save time, soak the dried beans in hot water for an hour, instead of overnight.
- If you would like to add some ham to this or sausage, I would recommend that you wait until the beans are cooked and smashed. Then add in diced ham, and heat the pot on sauté. Cooking diced ham or smoked sausage for 20 minutes will make it complete mush and weird tasting with a mealy mouthfeel. I’ve done this. Never again.
- To prepare ham hocks, remove and Discard the skin (preferably into the mouth of your eagerly awaiting puppy). Then cut off all the meat and add the meat back to the red beans.
- Ham hocks vary in how meaty they are. I usually use two ham hocks, but feel free to add a third if you like more meat in your red beans and rice.
- These beans get better overnight in the refrigerator. To reheat, add water and then either heat on a low flame, or do what I do: Put what you plan to eat into a Dutch oven. Cover with a lid and place in the oven at 300F for 30 minutes. Slow, hands-free, burn-free heating and totally yummy.
- You will need to make the rice separately for this recipe as 15 minutes is too long for white rice and too short for brown rice. See all my pressure cooking rice times and get a printable cheat sheet HERE .
Other Recipes You Might Like
Indian Rajma
- Try this Indian Rajma Red beans version for a change of pace
- This Cajun seafood boil is one of my most popular recipes.
- Jamaican Peas and Rice are another great way to eat red beans
- This C ajun Not-so-dirty rice is also a well-loved recipe.
- I would highly recommend making your own Cajun seasoning with this recipe.
- My Instant Pot Beef Stroganoff is another fantastic Instant Pot recipe.
- If you’re looking for more great rice recipes, check out my Wild Rice Pilaf ! This dish is rich with flavor and is loaded with delightful veggies.
- Looking for more great comfort food dishes? Check out my Keto Meatloaf !
- Instant Pot Basmati Rice - Make basmati rice quickly and easily.
- Charro Beans - Absolutely packed with flavor and easy to make.
Instant Pot Red Beans and Rice
Equipment
- Instant Pot
- SHUN KNIVES
- KITCHENAID IMMERSION BLENDER
Ingredients
- ▢ 1 cup Dried Red Kidney Beans , soaked for 1 hour in hot water, or overnight
- ▢ 1/2 cup Onion , diced
- ▢ 1/2 cup Celery , diced
- ▢ 1/2 cup Bell Peppers , diced
- ▢ 1 cup Canned Tomatoes , or fresh diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 2 teaspoons Cajun Seasoning
- ▢ 1/2 teaspoon Dried Thyme
- ▢ 1/2 teaspoon Dried Sage
- ▢ 2 cups Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 tablespoons Louisiana Hot Sauce
- ▢ 2 Smoked Ham Hocks
- ▢ 1 can Creole Cream Style Red Beans
Instructions
Dump all the ingredients into the Instant Pot, except for the can of cream style red beans.
Cook at high pressure for 15 minutes, and then allow them to naturally release pressure for 15 minutes.
Remove the ham hocks and pull the meat off the bone.
Turn on saute and add in cream-style beans.
Add the ham meat back into the pot.
Cook until it bubbles up thick, or about 10 minutes.
Serve over rice.
Cajun red beans, typically include Tasso sausage which is a smoke sausage. Peopleoften use andouille or ham as well.
For a vegetarian version, use liquid smoke and tomatoes to add a bit of that umami taste.
I have added a can of beans so that you can get some thickness from them as they cook down. You can of course choose to omit them. If you would rather use only dried beans, increase your dry beans to 1 1/2 cups of dried beans and purée all but1 cup cooked beans.
Alternatively purée a can of kidney beans and add at the end.
If you would like to add some ham to this or sausage, I would recommend that you wait until the beans are cooked and smashed. Then add in diced ham, and heat the pot on sauté. Cooking diced ham or smoked sausage for 20 minutes will make it complete mush and weird tasting with a mealy mouthfeel. I’ve done this. Never again.
You will need to make the rice separately for this recipe as 15 minutes is too long for white rice and too short for brown rice. See all my pressure cooking rice times and get a printable cheat sheet HERE .
To prepare ham hocks, remove and discard the skin (preferably into the mouth ofyour eagerly awaiting puppy). Then cut off all the meat and add the meat back to the red beans
Ham hocks differ in how meaty they are. Feel free to use 2-3 ham hocks if you prefer lots of ham in your beans.
If you don’t eat ham you can use a smoked turkey leg instead
Get support & connect with our community on Facebook!
Nutrition
Originally Published September 7, 2019
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
