Keto Egg Drop Soup

Light and satisfying, this keto egg drop soup is as good as your favorite take-out, with just a fraction of the carbs. A seasoned broth and beautiful egg ribbons create a savory side, appetizer, or light entrée in practically no time at all.

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What We Love About This Recipe

1. Keto egg drop soup is ridiculously easy to make. There’s really no way you can mess it up – even if the ribbons break, the soup still tastes delicious. There’s no meat to under- or over-cook. No vegetables that could be out of season. Just a flavor-filled broth and ribbons of egg.
2. You can enjoy the soup as a light lunch entrée, but it’s also a great side with (or appetizer before) any Asian-inspired keto main course like keto orange chicken.

Chef’s Tips

• This egg drop soup is thinner than more traditional versions because it’s made without cornstarch to thicken the broth. If you want that thicker consistency, though, you can have it in a keto way! Reserve 1 of the cups of chicken broth at the beginning of the recipe and mix into it 2 teaspoons of xanthan gum. After stirring the eggs into the soup, stir in the slurry to thicken things up.
• For a more nutrient-dense soup, replace the basic chicken broth with a rich bone broth! It’ll give the soup a little more flavor, but it also adds more protein, nutrients, and even collagen, all of which your body will love.

More Asian-Inspired Recipes

• Simple Asian Cucumber Salad
• Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)
• Hibachi Steak with Fried Rice and Vegetables
• Tofu and Broccoli
• Szechuan Chicken
• Paleo Chinese Chicken Salad
• Slow Cooker Tom Kha Gai Soup (Thai Coconut Chicken Soup)
• Chicken Chashu

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5 from 1 vote

Keto Egg Drop Soup

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

As tasty as take-out, with a fraction of the carbs! This egg drop soup is simple, delicious, and oh so comforting.

Cheryl Malik

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2 servings

Ingredients

For the Keto Egg Drop Soup

• ▢ 4 cups low-sodium chicken broth
• ▢ ½ cup sliced green onions white parts only
• ▢ 1 tablespoon low-sodium soy sauce or liquid aminos
• ▢ ½ teaspoon salt more or less to taste
• ▢ ½ teaspoon ground ginger more or less to taste
• ▢ ¼ teaspoon freshly cracked black pepper more or less to taste
• ▢ 2 large eggs whole eggs
• ▢ 1 large egg yolk yolk from 1 large egg

Serving Suggestions (All Optional)

• ▢ ¼ cup sliced green onions green parts only

Get Recipe Ingredients

Equipment

• large, heavy-bottomed pot
• large wooden spoon
• Small mixing bowl
• whisk

Instructions 

• Place large pot on stovetop over medium-high heat.
• Add 4 cups low-sodium chicken broth, ½ cup sliced green onions, 1 tablespoon low-sodium soy sauce , ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon freshly cracked black pepper to pot. Stir to incorporate ingredients, then bring mixture to rolling boil.
• Once mixture begins to boil, immediately reduce heat to low.
• Crack 2 large eggs into small mixing bowl. Add 1 large egg yolk to bowl, discarding or reserving egg white as desired.
• Whisk eggs and egg yolk together until fully incorporated and mixture is no longer streaky.
• Use wooden spoon to slowly stir soup mixture clockwise. While stirring soup, slowly pour egg mixture into pot, stirring soup clockwise without stopping. Continue until entire egg mixture has been added to soup.
• Once entire egg mixture has been added to soup, immediately remove pot from heat. Portion soup into serving bowls and garnish with ¼ cup sliced green onions if desired. Serve immediately.

Notes

• Chicken Broth: For a more nutrient-dense soup, use a homemade bone broth instead of typical canned chicken broth.
• Salt: If you’re using full-sodium broth or soy sauce, omit the additional ½ teaspoon salt until you’ve tasted the soup.
• Consistency: For a thicker soup, reserve 1 cup of chicken broth at the beginning of the recipe. Whisk together the 1 cup of broth and 2 teaspoons xanthan gum until fully combined. Add xanthan slurry to pot after adding eggs.
• Make it Vegetarian: Replace the chicken broth with vegetable broth.

Nutrition Information

Serving: 1 serving | Calories: 148kcal | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 0.02g | Total Carbs: 6g | Fiber: 1g | Sugar: 1g | Net Carbs: 5g | Vitamin C: 7mg | Cholesterol: 278mg | Sodium: 2091mg | Potassium: 420mg | Calcium: 90mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik