This flavorful keto egg drop soup is made without cornstarch, yet it's rich and wonderfully satisfying. Don't worry about getting the eggs just right - the soup is delicious even when imperfect!

Egg drop soup is served in a Chinese soup bowl.

While I enjoy many soup recipes (this onion soup is wonderful, and so is this cabbage soup), egg drop soup is my favorite soup to eat when I'm under the weather. Classic chicken broth is great, too, but the addition of delicate egg ribbons makes this one extra satisfying, and the bold Asian flavors can penetrate through the stuffiest of noses!

Ingredients and Variations

The ingredients needed to make an egg drop soup.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Chicken broth: Store-bought or homemade - both work. Beef or bone broth is also very good.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can also use a gluten-free alternative.
Green onion: I only use the green parts in this recipe. They add flavor and color to the soup. You can substitute chopped chives for the green onions.
Optional: Sometimes, I add a teaspoon of sriracha for some heat.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the broth and soy sauce and heat them on the stovetop. While the broth is heating, whisk the eggs with salt and garlic powder in a spouted measuring cup.

When the broth starts to boil, use a non-slotted spoon to stir the soup. Slowly drip the egg mixture into the broth, continually stirring as you pour.

As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.

The soup is garnished with chopped scallions.

Superb! I quadrupled the recipe, had 2 big bowls and have 1.5 more bowls for tomorrow.
MommaOinNH
Read more comments

Recipe Tips

In traditional recipes, cornstarch is usually added to the broth to thicken it. In my version, I skip the cornstarch. While the soup is not as thick as the ones you'd get at a restaurant, the egg ribbons provide plenty of thickening, and the soup is wonderfully thick and creamy.
If you don't have homemade chicken broth on hand, it's fine to use a store-bought one. My favorite store-bought chicken broth brand is Pacific Foods. It's delicious, and the list of ingredients is fairly short. Whatever broth you choose, it's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it will be noticeable.
Don't worry too much about creating the perfect egg ribbons. Sure, you'll need to practice the technique a couple of times until you get it just right. But hey -- relax! Even when the consistency of the eggs is not perfect, this soup is still delicious.
Storage tips: You can keep this soup in an airtight container in the fridge for 3-4 days and reheat it, covered, in the microwave. The leftovers should be thoroughly reheated to 165°F before serving, and the eggs might become rubbery after reheating. So, while keeping the leftovers is possible, it's best to only make as much as you can finish right away.

Serving Suggestions

This soup is perfect as a first course. It naturally works with Asian-style meals such as sweet and sour meatballs or soy sauce chicken, but it's versatile enough to be served with almost any meal.

You can also serve a bowl of this soup as a light lunch, especially if you add tofu cubes to the soup after you've stirred the eggs into it.

Another way to make it into a complete meal is to add cooked and cubed or shredded chicken (I use rotisserie chicken or baked chicken breast) or tiny cooked meatballs (use this recipe for cocktail meatballs without the glaze).

Recipe Card

Egg drop soup is served in a Chinese-style bowl.

5 from 17 votes

Save this Recipe Print Recipe

Easy Keto Egg Drop Soup

This delicious egg drop soup is made without cornstarch. Don't worry about getting the eggs just right - it's delicious even when imperfect!

Prep Time5

Cook Time5

Total Time10

Course: Soup

Cuisine: Asian

Servings: servings

Calories: 89kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 2 cups chicken broth - not low-sodium
▢ 2 teaspoons reduced-sodium soy sauce - or a gluten-free alternative
▢ 2 large eggs
▢ Pinch Diamond Crystal kosher salt
▢ Pinch garlic powder
▢ 1 large green onion - chopped, green parts only

Instructions

Heat the broth and soy sauce in a medium pot over medium-high heat.
While the broth is heating, whisk the eggs with the salt and garlic powder in a spouted measuring cup.
When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure to stir in the same direction.
As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.

Notes

If you don't have homemade chicken broth on hand, it's fine to use a store-bought one. It's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it's going to be noticeable.
In traditional recipes, cornstarch is usually added to the broth to thicken it. In my version, I skip the cornstarch. While the soup is not as thick as the ones you'd get at a restaurant, I find that the egg ribbons provide plenty of thickening, and the soup is wonderfully thick and creamy.
While this soup works well as a first course, you can also serve a bowl as a light lunch, especially if you add tofu cubes to the soup after you've stirred the eggs into it. Another way to make it into a complete meal is to add cooked chicken cubes or tiny cooked meatballs.
You can keep this soup in an airtight container in the fridge for 3-4 days and reheat it, covered, in the microwave. The leftovers should be thoroughly reheated to 165° F before serving, and the eggs might become rubbery after reheating. So, while keeping the leftovers is possible, it's best to only make as much as you can finish right away.

Nutrition per Serving

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Egg Drop Soup

Ingredients and Variations

Instructions

Recipe Tips

Serving Suggestions

Recipe Card