Homemade egg drop soup is an excellent comfort food any day of the year.
One of my favorite indulgences at any Chinese restaurant is egg drop soup. Sure I’ll try the wonton soup if they’re out of the egg drop, but it’s the egg drop that has captured my heart.
The only problem I can find on a keto diet with egg drop soup is the cornstarch. It’s what gives the soup that glossy sheen, as well as that slightly thickened consistency. The dark yellow, obviously artificially colored yellow I can do without, but the thickness is part of the charm of egg drop soup. It has to stay.
My remedy for cornstarch in the egg drop soup is easy. Toss it to the curb and replace it with xanthan gum. Easy peasy. Although, I don’t make my soup quite as thick as they do in some restaurants. Just thick enough to add a little extra body to the broth to help suspend the egg.
Another quick note on flavor. Sesame oil can be quite strong. The longer this soup simmers, the more that flavor blends into the other flavors of the soup. I prefer the sesame oil to be less pronounced, but at the same time I don’t think the soup has the right flavor without it. This is one ingredient you can play around with to get it to your liking.
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