Keto Egg Drop Soup
Posted: 08/25/20
Updated: 11/21/21
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This warm, light keto egg drop soup is the perfect Asian-inspired comfort food! With flavorful broth, green onions, and eggs, it’s the perfect side for all your favorite Chinese dishes.
What You’ll Need to Make This Recipe
Chicken broth
Eggs
Soy sauce or liquid aminos
Green onions
Ground ginger
Salt
Pepper
How To Make It
Add the broth, green onion roots, and seasonings to a bot and bring to a boil. Reduce the heat to let the soup simmer.
Whisk together the eggs and egg yolk in a bowl.
Use a wooden spoon to stir the chicken broth in one direction in a circle. Slowly pour the eggs into the soup while you’re still stirring.
Pour the soup into 2 bowls and serve with green onions on top.
Chef’s Tips
- If you’d like thicker soup, add xanthan gum! Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
- The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
- For vegetarian soup, use vegetable broth instead of chicken.
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
Keto Egg Drop Soup
servings
Ingredients
- 4 cups low-sodium chicken broth
- 1 egg yolk beaten
- 2 eggs
- 1 tablespoon soy sauce or liquid aminos
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground pepper
- 1/2 cup green onions root of onions, sliced
- 1/4 cup green onions top of onions, sliced, for garnish
Instructions
- Add chicken broth, green onion roots, soy sauce, salt, pepper, and ginger to a pot and bring to a boil, then reduce to simmer.
- Whisk together the eggs and egg yolk in a bowl.
- Use a wooden spoon to stir the soup in one direction in a circle. Slowly pour egg mixture into soup. Divide between 2 bowl and garnish with green onion tops.
Notes
- Thicker soup: Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
- Notes on green onions: The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
- Vegetarian: Use vegetable broth instead of chicken.
Nutrition Information
Calories: 124kcal, Carbohydrates: 10g, Protein: 13g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 1236mg, Potassium: 529mg, Fiber: 1g, Sugar: 2g, Vitamin A: 504IU, Vitamin C: 7mg, Calcium: 57mg, Iron: 2mg, Net Carbs: 9g
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.
How many eggs? The recipe above only calls for 1 egg yolk.
Whoops! Good catch. It should be 2 eggs + 1 egg yolk.