Keto Egg Drop Soup
This keto egg drop soup is light yet filling, deeply savory, and comes together in under 15 minutes with just a handful of pantry staples. The magic lies in its simplicity—a rich, seasoned chicken broth forms the base, and whisked eggs are drizzled in to create those gorgeous silky ribbons that make egg drop soup so iconic, all with fewer than 2 grams of net carbs per serving.
Equipment
- Medium saucepan - 2-3 quart / 2-3 litre capacity
- Whisk
- Fork
- Small mixing bowl - for beating the eggs
- Measuring cups and spoons
- Ladle or large spoon
- Soup bowls - for serving
Ingredients
- 4 cups chicken broth - 960ml, low sodium preferred
- 3 large eggs
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger - or 1 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper - or black pepper
- 1/2 teaspoon coconut aminos - optional, for umami depth
- 1 teaspoon xanthan gum - keto-friendly thickener
- salt - to taste
For Garnish
- 2 green onions - scallions, thinly sliced
Instructions
- Beat the 3 eggs in a small bowl until smooth and uniform in color with no streaks of white remaining. Set aside near the stovetop.
- Pour the chicken broth into a medium saucepan and bring to a gentle boil over medium-high heat. Reduce to a simmer.
- Add the ground ginger, garlic powder, white pepper, and coconut aminos if using. Stir and taste, adjusting salt as needed—the broth should be slightly saltier than desired for the finished soup.
- In a small cup, whisk the xanthan gum into 2 tablespoons of hot broth to prevent clumping, then slowly stir back into the pot while stirring continuously for 30-60 seconds until slightly thickened.
- Reduce heat to medium-low for a gentle simmer. Stir the broth in a slow circular motion and slowly pour the beaten eggs in a thin, steady stream from about 6-8 inches above the pot. Stop stirring, let set for 30 seconds, then gently stir once.
- Remove from heat, drizzle with toasted sesame oil, and stir gently. Ladle into bowls, garnish with sliced green onions, and serve immediately.
Notes
- Keep the simmer gentle when adding eggs—a rolling boil will break up the eggs and result in scrambled egg flakes instead of silky ribbons. Medium-low heat is essential.
- Pour the eggs slowly for longer, more beautiful ribbons. Pouring too quickly causes clumping and chunks instead of delicate strands.
- Don't skip the xanthan gum—even a small amount dramatically improves the mouthfeel and makes the soup feel much more satisfying and restaurant-quality.
- Fresh ginger can be substituted for ground ginger for a brighter, more vibrant flavor. Use 1 teaspoon freshly grated ginger in place of 1/2 teaspoon ground.
- Always taste before serving and adjust salt at the end—broth-based soups require seasoning to feel.
- For a mushroom version, add 1/2 cup (45g) thinly sliced shiitake or button mushrooms to the broth while it heats for earthy umami depth.
- For a shrimp version, stir in 4-6 medium shrimp per serving during the last 2-3 minutes of simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The egg ribbons will absorb broth as they sit, which is normal. This soup does not freeze well.
- Reheat on the stovetop over medium heat until just steaming, about 3-5 minutes. Avoid boiling, which will toughen the egg ribbons.