Keto Egg Drop Soup

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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-style 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

You'll only need a few ingredients to make this 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, including this one.
Kosher salt and garlic powder: I use them to season the eggs.
Chicken broth: Store-bought or homemade - both work.
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.

Variations

Substitute chopped chives for the green onions.
Add a teaspoon of hot sauce for some heat.
While nontraditional, beef or bone broth are very good in this recipe.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this soup:

You start by mixing the broth and soy sauce and heating 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. 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.

The soup is garnished with chopped scallions.

Expert Tip

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.

Recipe FAQs

What are the origins of this soup?

This is a traditional Chinese soup. It's sometimes called "egg flower soup," which is a literal translation of its Chinese name.

Is it difficult to make this soup?

Not really. Before I made it 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'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.

What broth should I use?

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.

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 chicken cubes or tiny cooked meatballs.

Storing Leftovers

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.

An egg drop soup served in a Chinese soup bowl.

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Recipe Card

5 from 17 votes

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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

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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

Variations

Instructions

Expert Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Soup Recipes

Recipe Card