Corn-Style Egg Drop Soup: A rich, silky, keto-friendly twist on classic corn soup — without using real corn.
This version tastes comforting, creamy, and satisfying while staying low-carb, sugar-free, and keto-approved.

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⭐ Ingredients (Serves 3–4)

Base

• Water — 6 cups
• Chicken or vegetable broth cube — 1
• Butter — 1 tbsp
  (or 1 tbsp olive oil)

Keto “Corn” Replacement

• Yellow bell pepper (very finely diced) — ½ cup
  (gives corn color + sweetness without carbs)
• Cauliflower small florets — ½ cup (optional, for body)
• Spring onions — 3 tbsp, chopped

Egg Drop

• Eggs — 3, lightly beaten

Thickener (Keto-Friendly)

• Xanthan gum — ⅛ tsp (a pinch)
  (Very strong thickener — do NOT use more)
  OR
• 2 tbsp heavy cream (for creamy texture, optional)

Seasonings

• White pepper — ½ tsp
• Salt — to taste
• A few drops sesame oil (optional)

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⭐ Instructions

Step 1 — Prepare the Keto Broth

1. Boil 6 cups water in a pot.
2. Add 1 broth cube and mix until dissolved.
3. Add 1 tbsp butter for richness and flavor.

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Step 2 — Add “Corn Style” Vegetables

1. Add ½ cup finely diced yellow bell pepper.
2. Add cauliflower florets (optional).
3. Add spring onions.
4. Cook for 7–8 minutes until vegetables soften.

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Step 3 — Thicken the Soup (Keto Method)

Choose ONE:

✔ Option A: Xanthan Gum (Best for Keto)

• Sprinkle ⅛ tsp xanthan gum directly into the soup.
• Whisk quickly to avoid clumps.
• Let it simmer for 1 minute — it will thicken fast.

✔ Option B: Heavy Cream (Creamier version)

• Add 2 tbsp heavy cream and mix.
• Gives a smooth, creamy body.

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Step 4 — Add the Egg Drop

1. Lower the heat to low simmer.
2. Stir the soup in one direction.
3. Pour in the beaten eggs in a thin stream.
4. Let the egg ribbons set, then swirl gently.

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Step 5 — Final Flavor

• Add white pepper
• Add salt
• Add a few drops sesame oil if you like aroma
  Serve hot!