keto Egg Drop Soup cover

Egg Drop Soup


Here’s the famous classic Chinese soup that probably most people are familiar with, the Egg Drop Soup!  It’s served in Chinese restaurants and made in the homes of millions across the world for a simple reason, it’s simple and delish! 

keto Egg Drop Soup pin 1

I thought it’d be a perfect recipe for LCA because well, it’s Asian and what do you know, it could be made low-carb/keto friendly!  

There are many different recipes for this classic soup but here is our version of delicious, comforting Egg Drop Soup.  This also happens to be one of our go-to soups when we’re having some homemade low-carb/keto Chinese food!

Keto Egg Drop Soup LowCarbingAsian Pic 2

We start with your basic chicken broth base and from there, add the simple seasonings.  Since the traditional version is thickened with corn starch, so we went ahead replaced that with some Xanthan Gum.  Following that, we simply slowly pour the eggs into the soup and viola, you have yourself a low-carb/keto Egg Drop Soup!

7 ingredients and 8 minutes later, you can be enjoying this soup at your home too!  Hope you enjoy it!

keto Egg Drop Soup pic

On a note, we used 33% less sodium chicken broth for this recipe, so our recipe called for slightly more salt.  If you use regular chicken broth, be sure to adjust salt accordingly so it’s not too salty.

The only ingredients you need to enjoy this soup are Xanthan Gum, Soy Sauce and White Pepper, all of which can be purchased on Amazon.

Now, let’s get started!

Prepping Time 3M

Cook Time 5M

Total Time 8M

Net Carb/Serving ~1g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

2) Heat chicken broth in a large stove top pot over medium heat. Add Soy Sauce, salt, White Pepper and Xanthan Gum and bring to boil.

3) Meanwhile, beat eggs in a bowl.

4) Finely chop green onions and set aside.

5) When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle.

6) Ladle soup in bowls, top with green onions and serve hot!

Hope you enjoy your low-carb/keto Egg Drop Soup! 

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More Recipes

keto Egg Drop Soup pin 2

keto Egg Drop Soup cover

Egg Drop Soup

The BEST Asian Low-Carb/Keto recipe for Egg Drop Soup. Enjoy this traditional Chinese soup at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.84 from 6 votes
Course: Soup
Cuisine: Chinese
Keyword: asianketosoup, ketochinesesoup, ketoeggdrop, lowcarbchinesesoup, lowcarbeggdrop, lowcarbsoup
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 2 Bowls
Print Recipe

Ingredients

  • 2 Cans Chicken Broth 14.5oz per can
  • 2 Whole Eggs
  • 1/2 tsp Soy Sauce
  • 1/8 tsp Salt (dash)
  • 1/8 tsp White Pepper (dash)
  • 1/8 tsp Xanthan Gum
  • 1 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Heat chicken broth in a large stove top pot over medium heat. Add soy sauce, salt, white pepper and xanthan gum and bring to boil.
  • Meanwhile, beat eggs in a bowl.
  • Finely chop green onions and set aside.
  • When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle.
  • Ladle soup in bowls, top with green onions and serve hot!

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6 Comments

  1. I just made the egg drop soup, but using chicken bone broth instead (it is what I had on hand). Not really a fan so will try the chicken broth you suggest next time. Or did it need more soy sauce? I know egg drop soup should be very light in flavor. I really like the ease of this recipe and it warms the tummy which will be a plus in the coming winter months.

    • LowCarbingAsian

      Hey Marla!

      The kind of broth you use for this soup is going to influence the taste greatly. From my understanding, chicken bone broth is just chicken, so it’s going to taste very light/flavorless. Where as chicken broth is mixed in with vegetables providing more flavors and the tastes of egg drop soup. More so, the ‘Asian’ canned chicken broth has more flavor because it’s loaded with MSG. So you can use either Asian or American chicken broth, but just make sure it’s broth.

      For extra soy sauce, I wouldn’t recommend that because the main flavors are chicken broth and white pepper, so adding more soy sauce would throw the balance off. I hope that answers your question!

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