Egg Drop Soup
Print Add to Collection

Keto Egg Drop Soup

An easy recipe for keto egg drop soup made without cornstarch. Don't worry about getting the eggs just right - it's delicious even when imperfect!
Course Soup
Cuisine Asian
Keyword soup
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1 serving
Calories 93kcal
Author Vered DeLeeuw


  • 1 large egg
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup clear chicken broth, not low-sodium
  • 1 teaspoon reduced-sodium soy sauce (or a gluten-free alternative)
  • 1 large green onion, chopped (green parts only)


  • In a small bowl, whisk the egg with black pepper.
  • Heat the broth and soy sauce in a small pot over medium-high heat. When broth starts to boil, slowly drip the egg into the broth. Allow to set for a few seconds, then gently whisk with a fork.
  • Remove from heat, pour into a soup bowl, garnish with the chopped green onions and serve.


Calories: 93kcal | Carbohydrates: 3.6g | Protein: 8g | Fat: 5g | Sodium: 836mg | Fiber: 0.7g | Sugar: 1.8g