Mushroom Egg Drop Soup

Mushroom Egg Drop Soup is a delightful and comforting Keto-friendly dish that combines the umami flavor of mushrooms with silky strands of beaten eggs. This warm and nourishing soup makes for a perfect Chinese breakfast to kick-start your day.

Ingredients

• Fresh shiitake mushrooms - 100 grams, sliced
• Fresh ginger - 1 teaspoon, minced
• Garlic - 1 clove, minced
• Chicken or vegetable broth - 500 ml
• Eggs - 2 large
• Soy sauce (or coconut aminos for keto) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium saucepan, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for about 1 minute until fragrant.
2. Add the sliced shiitake mushrooms to the pan and cook for 3-4 minutes, stirring occasionally, until they soften.
3. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Stir in the soy sauce and season with salt and black pepper to taste.
4. Once boiling, reduce the heat to low. In a small bowl, beat the eggs and slowly drizzle them into the soup while stirring gently to create egg ribbons.
5. Allow the soup to simmer for an additional 2 minutes, then remove from heat. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help support immune function.
• High in protein from eggs, promoting muscle repair and satiety.

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