Title: Keto Egg Drop Soup with Spinach
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
– 4 cups low-sodium chicken broth
– 2 large eggs
– 1 cup fresh spinach, chopped
– 1 tablespoon sesame oil
– 1 teaspoon fresh ginger, grated
– 1 teaspoon garlic, minced
– 2 green onions, chopped (greens only)
– Salt and pepper to taste
– Optional garnish: additional green onions or sesame seeds
Instructions:
1. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Pour in the low-sodium chicken broth and bring it to a gentle simmer.
3. While the broth is heating, crack the eggs into a small bowl and whisk them until fully combined.
4. Once the broth reaches a simmer, use a fork or chopsticks to stir the broth in a circular motion to create a whirlpool effect.
5. Slowly drizzle the beaten eggs into the simmering broth, allowing the eggs to form thin strands as they cook.
6. After the eggs have fully cooked and formed ribbons, add the chopped spinach and continue to simmer for another 1-2 minutes until the spinach is wilted.
7. Season the soup with salt and pepper to taste and stir in the chopped green onion tops.
8. Remove from heat and serve hot, optionally garnishing with more green onions or sesame seeds.
Nutritional Information (per serving):
Calories: 120
Protein: 10g
Fat: 8g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Micronutrients:
– Vitamin A: 4500 IU
– Vitamin C: 16 mg
– Calcium: 70 mg
– Iron: 2 mg
– Potassium: 300 mg
This Keto Egg Drop Soup with Spinach is a warm, nourishing way to start your day while keeping carbs and sugar in check. Enjoy your healthy breakfast!