A 15 minute easy egg drop soup recipe that's super healthy, simple, gluten free and low carb. Our version is made without corn starch and just has 52 calories and 0.6 net carbs per serving. It's a Whole Lotta Yum!
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You'll love our low carb egg drop soup with no corn starch!
Egg drop soup is a simple Chinese soup recipe with seasoned broth, ginger, garlic, and soy with strands of cooked egg "ribbons" floating throughout the tasty Asian broth.
Our version is much healthier than getting Chinese take-out and dare I say even tastier? Some egg drop soup recipes use cornstarch as a thickener, we love this soup as is and don't feel it needs thickening, so we made it with it out.
We love to mix things up by sometimes adding in protein or veggies like chicken, mushrooms, tofu, noodles, or corn. It's also great to double it and meal prep for the week, to freeze, or for weight loss since it's filling yet low calorie.
We highly recommend serving the soup with our egg roll in a bowl or cauliflower fried rice.
Ingredient notes
Sesame oil is essential to this recipe, we get many readers asking if it can be left out, but no, it won't taste like egg drop without it.
- chicken broth - chicken broth, chicken stock, or vegetable broth
- large eggs
- soy sauce, tamari or coconut aminos - both tamari and coconut aminos are gluten free and are the best options if you're eating low carb or keto.
- grated fresh ginger - we love to buy frozen minced ginger cubes from Trader Joe's, it makes it easy to always have ginger on hand for Asian-inspired dishes.
- Sesame oil - this is an essential ingredient to the recipe, it won't taste like an authentic egg drop without it.
- garlic salt - we love the large Costco container of garlic salt, table salt and garlic powder can be use too.
- green onions
- salt and pepper to taste
- optional- red pepper flakes, sriracha sauce
Variations
Any of these can be mixed into the recipe and then simmered until the addition is cooked through.
- Adding chicken or tofu cubes
- Corn, mushrooms, or other vegetables
- Add rice noodles or low carb/gluten-free pelmini noodles
- Make a tomato base with tomato sauce
- Top with crunchy wontons or seaweed strips
- Add a spicy kick with red pepper flakes or sriracha sauce.
Nutrition swaps
As written, the recipe is dairy free, low carb, keto friendly, and macro friendly.
Make it Gluten free/paleo/Whole30: use wheat free Tamari sauce or coconutvaminos instead of soy sauce.
Yes, this can be Vegetarian: Swap the chicken broth for vegetable broth. Eggs are considered vegetarian.
How to make egg drop soup
- Add the chicken broth, soy sauce (or tamari or coconut aminos), ginger, sesame oil, and garlic salt to a medium pot. Heat on medium-high until the seasoned broth starts to boil. Turn the soup down to low and simmer.
- Beat the eggs in a small bowl.
- While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create the egg “ribbons.”
- Add the sliced green onion to the pot, season with salt and pepper if desired. Divide the soup between 2-4 soup bowls. Enjoy!
Are the eggs raw?
No, the eggs aren't considered raw. The heat from the broth cooks the eggs almost instantly, turning them into thin, delicate ribbons or "drops" throughout the soup.
Helpful tips
- You can thicken the soup by adding up to 2 tablespoon of corn starch along with the cold broth, soy sauce, ginger, and sesame oil before heating it. Whisk until smooth to keep the corn starch from clumping. Many people following a low carb diet use arrowroot powder or xanthan gum as a thickener.
- Add the eggs in a slow steady stream while you're stirring the soup at the same time for best egg results. If you stir the eggs in too slow you'll get short egg bits instead of the pretty ribbons you're used to with this soup.
Storing and leftovers
Store: Cool the soup before transferring to an airtight container. Refrigerate and eat it within 3-4 days.
Reheat: Add the soup to a pot. Warm it over medium-low heat, stirring occasionally until it’s heated through. Don’t boil the soup since that can cause the eggs to toughen.
Freeze: Once the soup is fully cooled, pour it into a freezer-safe container, leaving room for expansion. Freeze for up to 2-3 months, for best quality.
Is Egg Drop Soup Keto?
If you've been following a low carb or keto diet, you might be wondering if this is a keto egg drop soup recipe too. And the answer is definitely YES!It's literally, one of the best keto meals for beginners since it's easy, cheap, and filling.
This honestly makes one of the best soups for keto because it's almost carb-free, just uses simple ingredients found in many kitchens, and whips up in just 15 minutes. My husband ate this often when he lost 40 lbs on a keto plan.
How Many Carbs in Egg Drop Soup?
The main ingredients are chicken broth, eggs, sesame oil, a garnish of green onions, and a seasoning like soy sauce, tamari, or coconut aminos.
There are ONLY 0.6 net carbs per serving depending on what brands of ingredients you're using!
Chicken broth, eggs, and sesame oil all have NO carbs. Making sure to use either Tamari sauce or coconut aminos instead of regular soy sauce (that has sugar) will make this an almost no carb soup recipe.
We used the San-J brand Tamari found at most grocery stores that is gluten-free and sugar-free, it has just 1 carb per Tbsp....which means the soup only has 0.25 carbs per serving before adding a sprinkle of green onion.
Nutrition Info
The nutrition of egg drop soup is honestly pretty surprising! Besides having less than one net carb per serving, this tasty and filling bowl of soup only has 52 calories per cup.
The specific brand you are using for the ingredients can change the soup nutrition, be sure to check the labels. Our chicken broth, eggs, and sesame oil were from Trader Joe's, and the San-J Tamari came from Kroger.
Egg drop soup nutrition per ½ cup
Egg drop soup Calories- 52
Fat- 4 g
Cholesterol- 92 g
Sodium- 760 g
Carbs- 0.6 g
Protein 4 g
More Low Carb Soups
- Instant Pot egg drop soup
- chicken zucchini noodle soup
- crock-pot taco soup
- broccoli cheddar soup
- stuffed pepper soup
- Whole30 zuppa toscana soup recipe
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Homemade Egg Drop Soup (Keto & Gluten Free)
Yield: 4 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Making your own healthy egg drop soup recipe at home is super easy and simple! In under 15 minutes, you can have an authentic bowl of egg drop soup without corn starch that'll be the best you've ever tasted.
Not only is this low carb egg drop soup, but it's low in calorie, keto-friendly, paleo, Whole 30, gluten-free, and can be vegetarian with a simple adaption. It's essentially a zero carb soup recipe too!
Ingredients
- 32 oz chicken broth (4 cups)
- 2 large eggs
- 1 tablespoon tamari or coconut aminos
- 3 teaspoons grated fresh ginger
- ½ teaspoon sesame oil
- ½ teaspoon garlic salt
- 2 green onions
- salt and pepper to taste
- optional- red pepper flakes, sriracha sauce
Instructions
- Add the chicken broth, tamari sauce (or coconut aminos or soy sauce), ginger, sesame oil, and garlic salt to a medium pot. Heat on medium-high until the seasoned broth starts to boil. Turn the soup down to low and simmer.
- Beat the eggs in a small bowl.
- While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create the egg “ribbons.”
- Add the sliced green onion to the pot, season with salt and pepper if desired. Divide the soup between 2-4 soup bowls.
Notes
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Nutrition Information
Yield 4Serving Size 1 cup
Amount Per ServingCalories 52Total Fat 4gSaturated Fat 1gTrans Fat 0gCholesterol 92mgSodium 760mgCarbohydrates 0.6gNet Carbohydrates 0gSugar Alcohols 0gProtein 4g
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