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.
5m prep + 10m cook4 servingsSafety: 97/100
Contains eggContains wheatContains soy
60 cal|6g protein|3g carbs|3g fat|2g fiber
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)
Instructions
- 1Bring the dashi to a simmer in a pot.
- 2In a small bowl, whisk together the konjac flour with 2 tablespoons of cold water to form a slurry.
- 3Slowly pour the konjac flour slurry into the simmering dashi, stirring constantly until slightly thickened.
- 4Stir in the tamari and rice vinegar.
- 5Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
- 6Garnish with green onions and serve immediately.
Substitutions
→
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.
Related Guides
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Get the App — from $9.17/monthCancel anytime. No commitments.