Description
This keto egg drop soup is warm, light, and deeply comforting — a zero-carb, high-protein take on the Chinese classic that’s ready in just 10 minutes. Perfect for keto, low-carb, and diabetic-friendly diets, it’s a quick, satisfying soup that belongs in your weekly rotation.
Ingredients
4 cups chicken broth (homemade or low-sodium) 2 large eggs 1 teaspoon soy sauce (or coconut aminos for gluten-free) ½ teaspoon sesame oil Salt and white pepper, to taste 1 green onion, thinly sliced, for garnish Optional: pinch of xanthan gum, dash of ground ginger, pinch of garlic powder
Instructions
1. In a medium saucepan, bring the chicken broth to a simmer over medium heat. 2. Stir in soy sauce, sesame oil, and any optional seasonings (ginger, garlic). 3. In a small bowl, beat the eggs until fully combined. 4. Reduce heat to a low simmer. Slowly drizzle the beaten eggs into the broth in a thin stream, stirring gently in one direction to form silky ribbons. 5. Season with salt and white pepper to taste. 6. Ladle into warmed bowls, garnish with green onions, and serve immediately.
Notes
• Use bone broth for extra nutrients and depth of flavor. • Add shredded chicken or baby spinach for variation. • Avoid boiling after adding eggs to keep them tender. • Store leftovers in the fridge up to 3 days and reheat gently — do not freeze.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup, Dinner, Keto
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 70
- Sugar: 0g
- Sodium: 880mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
Keywords: keto egg drop soup, zero carb soup, low carb soup recipes, egg drop soup nutrition, keto soup ideas