Keto Japanese Egg Drop Soup
A light and comforting egg drop soup with a Japanese twist, thickened with konjac flour for a keto-friendly option.
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Ingredients
- 4 cups Dashi (Gluten-Free)
- 1 tbsp Tamari (Gluten-Free)
- 1 tsp Rice Vinegar
- 1 tsp Konjac Flour
- 2 large Eggs (lightly beaten)
- 2 stalks Green Onions (thinly sliced)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium saucepan, heat the 4 cups of Dashi over medium-high heat until it reaches a gentle simmer, about 94°C.
- 2While the dashi heats, in a small bowl, whisk together the 1 teaspoon of Konjac Flour with 2 tablespoons of cold water until no lumps remain, creating a smooth slurry.
- 3Once the dashi is simmering, slowly pour the konjac flour slurry into the pot while stirring constantly. Continue to stir for 1-2 minutes until the soup thickens slightly.
- 4Stir in the 1 tablespoon of Tamari and the 1 teaspoon of Rice Vinegar until fully combined.
- 5Gently drizzle the 2 large Eggs, which have been lightly beaten, into the simmering soup. Stir the soup slowly and continuously with a fork or chopsticks to create thin ribbons of cooked egg.
- 6Remove the soup from the heat once the egg ribbons are cooked through, which should take about 1 minute.
- 7Ladle the soup into bowls and garnish with the 2 stalks of thinly sliced Green Onions before serving immediately.
Substitutions
Konjac Flour → Xanthan Gum
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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