This flavorful keto egg drop soup is made without cornstarch. 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. 🍲
Egg drop soup is my favorite soup to eat when I'm under the weather. Classic chicken soup 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.
The ingredients you'll need
You'll only need a few ingredients to make this tasty keto 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.
What broth to use?
If you don't have homemade chicken broth on hand, it's fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic. 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.
How to make keto egg drop soup
It's so easy! Scroll down to the recipe card for the 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.
Is it difficult to make this soup?
Before I made egg drop soup for the first time, I conducted some online research, and boy, you would think that dropping a raw egg into 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. 😉
Can I keep the leftovers?
I think you can, but I never tried it since I always make two serving and my husband and I polish them off right away. But I think you can probably keep this tasty soup in the fridge, in an airtight container, for 3-4 days and reheat it, covered, in the microwave.
Leftover egg drop soup 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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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 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.
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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. 