Egg Drop Soup Low Carb

This cornstarch-free keto egg drop soup is absolutely delicious and so rich and filling.

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Do not worry if the egg ribbons are not just perfect; the soup still tastes great. There is something wickedly comforting about this warm flavor of soup when one is under the weather. It combines a savory, richly flavored broth with delicate egg ribbons, all enhanced with soy sauce and green onions.

While I’ve had my share of favorite soup recipes-onion soup and cabbage soup, for example-this egg drop soup is my trusted gem, especially when I am not feeling my best. Chicken broth alone can be comforting, but the addition of eggs really makes it filling and satisfying for me.

And the bold Asian-inspired flavors are a bonus in clearing up mucus and giving you that little added warmth to keep things comfortable.

Ingredients Needed

To make this soup, you would need only a few ingredients. Please see the recipe card below for an accurate measurement.

Eggs: I always use large eggs for this soup recipe since they work so well in the egg ribbons.

Kosher salt and garlic powder: These really help to add a flavor dimension to the eggs.

Chicken broth: Store-bought or homemade will work well for this recipe. Below, I have more information on some of the best broths to use with this recipe.

Soy sauce: I am using reduced-sodium soy sauce so it doesn’t make the soup too salty, but a gluten-free soy sauce works just fine.

Green onion: The green parts are best for garnish and provide only a small amount of flavor and color.

Instructions

Making egg drop soup is easy! Full instructions are in the recipe card below, but here’s a simple step-by-step:

1. Start with heating the broth and soy sauce in a pot.
   While the broth heats up, beat the eggs with salt and garlic powder in a measuring cup.
2. When the broth begins to boil, stir it with a spoon using circular motions in one direction. Slowly pour the egg mixture into the broth and, stirring in the same direction to create delicate egg ribbons.
3. Once the eggs are well mixed, turn off the heat. Transfer the soup into bowls, garnish with chopped green onions.

Expert Tip

Most traditional egg drop soup recipes thicken the broth with cornstarch. Here, I am skipping the use of cornstarch to thicken the broth. Although this soup ends up not as thick as what we’re used to in restaurants, the egg ribbons do combine in a rich and creamy way and satisfying without any additional ingredients.

Frequently Asked Questions

Where does egg drop soup originate from?

Egg drop soup is a traditional Chinese soup, and this dish is often also termed “egg flower soup,” which is a direct translation of the Chinese word for the name.

Rather, it is a relatively light simple soup that can be often prepared with chicken broth, seasoned by soy and sprinkled with green onions, with the addition of egg ribbons that thicken it.

Is it difficult to make egg drop soup?

Not at all! Though I was intimidated before making it the first time, I learned quickly that it is really easier than it looks. Sure, getting the ribbons of egg just right is a bit of practice in itself, but even with an imperfect texture, it is still absolutely delicious soup.

What kind of broth to use for this soup?

If you don’t have homemade chicken broth on hand, store-bought is fine. My favorite is Pacific Foods chicken broth, which has a short ingredient list and a lot of flavor.

Whichever you choose, I recommend avoiding low-sodium broth here; while low-sodium varieties are often helpful as a base in other recipes, they tend to lack the depth of flavor that’s ideal for this soup.

Serving Suggestions

Egg drop soup is a good starter, specially with Asian-inspired dishes such as sweet and sour meatballs or stir-fried vegetables. However it’s versatile enough to be served with nearly any main dish.

For a light lunch you can enjoy a bowl on its own, or you could add tofu cubes or cooked chicken pieces for a heartier meal. Another great addition is small cooked meatballs these make the soup filling enough to serve as a standalone meal.

Storing Leftovers

You can refrigerate leftovers in an airtight container for up to 3-4 days. When reheating, the soup must reach at least 165°F. However, it might be a bit rubbery with the eggs after you reheat it.

The leftovers can be stored; however, I would just make as much soup as you are going to consume right away for optimal taste and texture.

Notes on Broth Choices

If you don’t have homemade chicken broth, it’s perfectly fine to use store-bought. My go-to option is Pacific Organic, which has a clean ingredient list and great flavor. Just remember to avoid low-sodium varieties for this specific recipe—they tend to lack the bold flavor you’ll want in this soup.

This keto egg drop soup is great for anyone looking for a meal, warm comfort food that is very easy to make and requires minimal ingredients, easily prepared for a light lunch or starter and even a quick dinner. It is very low-carb and full of flavors!