You want comfort food that doesn’t wreck your macros? Say less. Egg drop soup is the 5-minute flex that turns pantry basics into a bowl of silky, savory win.
It’s cheap, satisfying, and shockingly elegant for something you whisk together while your coffee finishes brewing. And this keto version? It’s cleaner, richer, and more flavorful than the stuff in the cardboard container.
Keep your carbs low, your protein steady, and your taste buds ridiculously happy.
Why You’ll Love This Recipe
- Ultra low-carb, high satisfaction: Classic egg drop soup is basically keto already, and this version keeps it tight—no cornstarch, no noodles, all flavor.
- Ready in 10 minutes: This is your weeknight hero or your “I need something now” lunch. No marathon prep.
- Silky ribbons, real-deal flavor: The technique yields delicate egg strands that feel gourmet, not gloopy.
- Budget-friendly: Eggs, broth, aromatics. Your wallet will applaud.
- Customizable: Make it spicy, add protein, or toss in greens—this soup plays well with others.
Shopping List – Ingredients
- 4 cups chicken broth (or bone broth for extra protein and collagen)
- 3 large eggs, beaten well
- 1 tablespoon tamari or coconut aminos (use tamari for lowest carbs; coconut aminos for soy-free)
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, finely grated (or 1/2 teaspoon ground ginger in a pinch)
- 1 clove garlic, minced
- 1/4 teaspoon white pepper (black pepper works too)
- 2 green onions, thinly sliced (white and green parts separated)
- Salt to taste
- Optional thickeners (keto-friendly): 1/2 teaspoon xanthan gum or 1 teaspoon glucomannan powder
- Optional add-ins: 1 cup baby spinach, 1/2 cup mushrooms (thinly sliced), 1/2 cup cooked shredded chicken, a splash of rice vinegar or apple cider vinegar for brightness, chili oil or red pepper flakes for heat
Instructions
- Heat the base: Add the chicken broth to a medium pot.
Stir in tamari, sesame oil, ginger, garlic, white pepper, and the white parts of the green onions. Bring to a gentle simmer over medium heat.
- Optional: create light body without carbs: If you want a slightly thicker mouthfeel, whisk 1/2 teaspoon xanthan gum with 1 tablespoon cold broth in a small cup to eliminate clumps. Stream it into the simmering pot while whisking.
Go slow—xanthan is potent.
- Prep the eggs: Beat the eggs in a measuring cup with a spout (easy pouring). For extra silkiness, add a pinch of salt and beat until fully combined.
- Form the egg ribbons: Reduce the soup to a bare simmer. Stir the pot gently in one direction to create a light whirlpool.
Slowly drizzle the eggs in a thin stream while continuing to stir. Count to 20. Magic.
- Finish and season: Turn off the heat.
Taste and adjust salt or tamari. Add a splash of vinegar if you like brightness. Stir in the green parts of the green onions.
- Serve hot: Ladle into bowls and top with chili oil or red pepper flakes if you want a kick.
Add cooked chicken or spinach for a heartier meal.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days. The eggs stay tender if you reheat gently.
- Freezer: Not ideal. Frozen egg ribbons turn spongy—hard pass.
- Reheating: Warm on the stove over low heat until steaming, not boiling.
Microwaving works at 50–60% power in short bursts, stirring between intervals.
Why This is Good for You
- Protein-forward: Eggs deliver high-quality protein and choline for brain health, and broth adds a solid amino profile. If you use bone broth, you also get collagen peptides—your joints will not complain.
- Low-carb by design: With no cornstarch or noodles, this soup stays keto-friendly without feeling “diet.” Win-win.
- Micronutrient boost: Ginger and garlic bring antioxidants and anti-inflammatory benefits. Green onions add vitamin K and a fresh bite.
- Light but satisfying: It’s easy on digestion while still filling, which is perfect for evenings or post-workout recovery, IMO.
Avoid These Mistakes
- Boiling while adding eggs: A rolling boil shreds your egg ribbons into tough bits.
Keep it at a gentle simmer.
- Dumping eggs all at once: Pour in a slow, thin stream. Think drizzle, not waterfall.
- Over-thickening: Xanthan gum is strong. Start with 1/4–1/2 teaspoon.
You can always add more, but you can’t unfuture Jell-O.
- Skipping salt balance: Broths vary wildly in sodium. Taste at the end, then adjust with salt, tamari, or a splash of vinegar to brighten.
- Flat flavors: No aromatics, no fun. Ginger, garlic, and sesame oil are the flavor backbone—don’t skip them.
Variations You Can Try
- Spicy Sichuan-ish: Add chili crisp, a pinch of ground Sichuan peppercorn, and a drizzle of extra sesame oil.
Yes, it slaps.
- Lemon-Ginger Detox: Finish with 1–2 teaspoons fresh lemon juice and extra ginger. Bright and clean.
- Greens & Protein: Stir in spinach, bok choy, or napa cabbage, plus cooked shrimp or shredded chicken. Makes it a full meal.
- Miso Umami Boost: Whisk 1 teaspoon white miso with hot broth in a small bowl, then add back to the pot.
Not strictly traditional, but the umami is chef’s kiss.
- Cloudier, thicker style: For a heartier texture, whisk 1 whole egg with 1 extra yolk and add 1 teaspoon glucomannan. It thickens gently and stays keto.
- Herb Swap: Use chives or cilantro instead of green onions for a different fresh finish.
FAQ
Is cornstarch keto?
Cornstarch is high in carbs and not ideal for keto. This recipe uses xanthan gum or glucomannan as optional low-carb thickeners to mimic that silky mouthfeel without the carb load.
Can I make this dairy-free?
Yes.
This recipe contains no dairy. Just ensure your broth and any add-ins are dairy-free. Easy win.
What’s the best broth for flavor and macros?
Bone broth gives you extra protein and collagen with deep flavor.
Regular chicken broth works great too. Choose low-sodium so you can control the seasoning.
How do I get those perfect egg ribbons?
Keep the broth at a gentle simmer, stir to create a light vortex, and drizzle the beaten eggs slowly. Don’t rush it, and don’t boil.
That’s the whole game.
Can I use whole eggs or just egg whites?
Use whole eggs for the best texture and flavor. If you go whites-only, it will be leaner but less silky. Add a tiny splash of sesame oil to compensate.
How many carbs are in a serving?
Exact macros depend on your broth and seasonings, but typically it’s around 1–3 net carbs per serving when made without cornstarch and without starchy add-ins.
FYI, coconut aminos add a touch more carbs than tamari.
Can I add tofu?
You can, but note that some tofu varieties add a few carbs and change the texture. If you’re strict keto, stick to small amounts of firm tofu or swap in chicken or shrimp.
What if I don’t have xanthan gum?
Skip it, and you’ll still get a delicious, lighter soup. Or use 1 teaspoon glucomannan, which thickens gently and stays keto-friendly.
Why add vinegar or lemon at the end?
A splash of acid wakes up the flavors and balances the richness.
Add after cooking so it stays bright and fragrant.
Final Thoughts
Keto Chinese Egg Drop Soup is the zero-drama, high-reward recipe everyone needs in their rotation. It’s fast, cheap, and ridiculously comforting, with flavors big enough to rival takeout—minus the mystery thickeners. Keep the technique tight, season boldly, and tweak the add-ins to match your mood.
Tonight, you’re six ingredients and ten minutes away from a bowl of silky, keto-friendly bliss. Who said staying on track had to be boring?
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!