Egg Drop Soup Without Cornstarch
This egg drop soup skips the typical thickener and still delivers a gorgeous, silky broth with beautiful ribbons of cooked egg, making it naturally low-carb, keto-friendly, and ready in just 15 minutes.
Equipment
- Medium saucepan - 2-3 quart capacity
- Small mixing bowl - or liquid measuring cup, for whisking eggs
- Fork or whisk
- Ladle or large spoon - for stirring broth
- Fine-mesh strainer - optional, for straining broth
- Sharp knife - for slicing green onions
- Cutting board
- Soup ladle - for serving
- Serving bowls
Ingredients
- 4 cups chicken broth - 950 ml, low-sodium preferred
- 3 large eggs
- 1 teaspoon low-sodium soy sauce - 5 ml, or tamari for gluten-free
- 1/2 teaspoon toasted sesame oil - 2.5 ml
- 1/4 teaspoon ground white pepper - 1.25 ml
- 1/4 teaspoon ground ginger - 1.25 ml, or 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder - 1.25 ml
- 1/2 teaspoon fine sea salt - 2.5 ml, or to taste
- 2 green onions - scallions, thinly sliced, for garnish
- turmeric - optional, a pinch for color
Instructions
- Beat eggs thoroughly in a small bowl until yolks and whites are fully combined with no streaks remaining.
- Bring chicken broth to a gentle simmer in a medium saucepan over medium-high heat. Add soy sauce, white pepper, ginger, garlic powder, and salt, then stir to combine.
- Reduce heat to a gentle simmer and stir the broth in a circular motion. Slowly pour the beaten eggs in a thin, steady stream from about 6 inches above the pot, moving in a circular motion following the swirl.
- Stop stirring immediately after pouring the eggs and let the soup sit undisturbed for 30 seconds to allow the eggs to set fully into ribbons.
- Remove from heat, drizzle with toasted sesame oil, and gently stir once to distribute. Stir in turmeric for color if using.
- Taste and adjust seasonings. Ladle into bowls, garnish with sliced green onions, and serve immediately while hot.
Notes
- Use the swirl method every time - stirring the broth before pouring the eggs is essential for creating long, feathery ribbons rather than scrambled clumps.
- Pour the eggs slowly from a height of about 6 inches (15 cm) above the pot. A fast pour or low height will result in chunks instead of ribbons.
- Keep the broth at a gentle simmer, not a rolling boil. A hard boil will scramble the eggs instantly.
- Beat the eggs until completely smooth and uniform - any streaks of white or yolk can create lumpy, uneven ribbons.
- Always add the sesame oil off the heat at the end. Heat destroys its delicate, nutty aroma, so adding it at the finish gives the soup maximum fragrance.
- Taste the broth and adjust seasoning before adding the eggs, as it's much harder to season once the eggs are in.
- For a vegetarian version, substitute vegetable broth or mushroom broth for the chicken broth.
- To make it spicy, stir in 1/2 teaspoon of chili crisp or a few drops of chili oil after serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, but avoid boiling as the eggs will become rubbery.
- This soup does not freeze well - the egg ribbons become grainy and unpleasant when thawed. Make it fresh when needed.