Keto Egg Drop Soup
A five minute egg drop soup with silky egg ribbons in seasoned broth. Naturally almost carb free, with no cornstarch needed.
The five minute soup
Egg drop soup is one of the fastest things you can make, and it is naturally almost carb free. The only thing standing between most takeout versions and keto is the cornstarch used to thicken the broth. Leave it out and you lose nothing worth keeping.
A good chicken broth does most of the work here, so use one you like. Whisking the eggs in slowly, in a thin stream while you stir, gives you those signature silky ribbons instead of scrambled clumps. A few drops of toasted sesame oil at the end make it taste like the restaurant.
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Ingredients
- 6 cups chicken broth (net carbs →)
- 1 tablespoon soy sauce or coconut aminos (net carbs →)
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder (net carbs →)
- 1/4 teaspoon xanthan gum (optional, for body) (net carbs →)
- 4 large eggs, beaten (net carbs →)
- 2 green onions, sliced (net carbs →)
- 1 teaspoon toasted sesame oil
- Salt and white pepper to taste
Instructions
- 1Bring the broth to a gentle simmer in a pot. Stir in the soy sauce, ginger, and garlic powder.
- 2If using xanthan gum, whisk it in slowly and let the broth thicken slightly.
- 3Reduce the heat to low. Slowly pour the beaten eggs in a thin stream while stirring the broth in one direction to form ribbons.
- 4Turn off the heat, stir in the green onions and sesame oil, and season with salt and white pepper.
Nutrition (per serving)
Recipe FAQ
How do I get silky egg ribbons instead of clumps?
Keep the broth at a low simmer, not a hard boil, and pour the beaten eggs in a slow, thin stream while stirring the broth in one direction. Stop stirring once the ribbons form.
What thickens the soup without cornstarch?
A small pinch of xanthan gum gives the broth body. It is optional, and the soup is still good without it, just a little thinner.
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