This soup is very KETO friendly; and can be Carnivore (using bone broth), if you remove the Spinach & Miso. I don’t think the garlic, ginger and green onion tops is a big deal; but strict carnivore dieters may require those ingredients, be eliminated as well.
4 cups clear (preferably organic), low sodium, chicken stock
Options: Bone broth, Hondashi, Vegetable stock
¾ tbsp – organic red miso = 4g carbs
2 eggs = .8g carbs + 1 tbsp water whisked
1 cup spinach (30g) – coarsely chopped = 1.1g carbs
1 green of a medium (8g) scallion stalk – sliced greens only = 0.3g carbs
2 tsp minced ginger = 1g carbs
1 clove garlic, finely minced = 1g carbs
1 tbsp tamari or coconut aminos = 0.5g carbs
1/8 tsp white pepper
1/8 tsp psyllium husk powder (optional)
1/4 tsp sesame oil
Himalayan salt to taste
1. In a wok or saucepan, bring the 4 cups of chicken broth or other stock, ginger, garlic and miso to a boil. (If you want to thicken the soup, reduce the heat to a simmer and add half of the psyllium husk powder at a time until thickened to less than a gravy consistency.)
2. Remove the pan from the heat. Using a measuring cup, from a foot above the pan, slowly, pour in the l beaten eggs, in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Allow the eggs to set up for a minute or so.
3. Return the pan over medium heat, add spinach and bring soup up to a simmer, do not boil!
4. Season the soup with white pepper, Himalayan salt (if necessary), and sesame oil.
Serving Size = 2 cups
Carbs = 4.35g per serving. Remove the Miso and reduce the Carbs to 2.35g per serving.