This flavorful keto egg drop soup is made without cornstarch, yet it's very rich and wonderfully satisfying.
Don't worry about getting the eggs just right - the soup is delicious even when imperfect!
There's something so comforting about this delicious soup. I find the combination of a rich broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.
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 eggs makes this one extra satisfying. And the Asian flavors are just wonderful and can penetrate through the stuffiest of noses.
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Ingredients
You'll only need a few ingredients to make this tasty soup. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Kosher salt and garlic powder: I use them to season the eggs.
Chicken broth: Store-bought or homemade - both work. See the detailed discussion below on what broth to use.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, 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.
Instructions
Making egg drop soup is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by heating the broth and soy sauce.
While the broth is heating up, in a spouted measuring cup, you whisk the eggs with salt and garlic powder.
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. Make sure you 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.
Expert tip
In traditional recipes, corn starch is usually added to the broth to thicken it.
In my version, I skip the corn starch. 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.
Frequently asked questions
This is a traditional Chinese soup. It's sometimes called "egg flower soup" which is a literal translation of its Chinese name.
Not really. Before I made this soup for the first time, I conducted some online research, and boy, you would think that dropping a raw egg into a hot broth was rocket science! They really scared me into thinking it would be impossible.
But I found it quite easy actually. Sure, you should expect to have 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 exactly perfect, this soup is still delicious. I should know. 😉
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 very tasty, 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's going to be noticeable.
Serving suggestions
This soup is perfect as a first course. It naturally works with Asian-style meals such as sweet and sour meatballs, 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 chicken cubes or tiny cooked meatballs.
Storing leftovers
You can keep this soup in the fridge, in an airtight container, for 3-4 days and reheat it, covered, in the microwave.
The leftovers should be thoroughly reheated to 165° F before serving. And you should be aware that the eggs might end up rubbery after reheating. So while keeping the leftovers is possible, it's probably best to only make as much as you can finish right away.
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Recipe Card
Keto Egg Drop Soup
Ingredients
- 2 cups chicken broth not low-sodium (I use Pacific Natural)
- 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 up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder.
- 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 you 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.
Video
Notes
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's going to be noticeable.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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