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Low Carb Egg Drop Soup

Low CarbKetoGluten FreeDairy Free

This low carb egg drop soup is super quick and easy to make! This recipe is also very low in carbohydrates, and can be served as an appetizer or lunch dish!

Low Carb Egg Drop Soup - a quick and easy soup to warm you up on a cold day!

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This soup is seriously easy to make! And of course, the better the chicken broth, the better the soup! You can also halve the recipe to serve just one person, but you might as well make double as it reheats very nicely the next day! And it's surprisingly filling, thanks mostly to the egg. I usually prefer soups that are loaded with hunks of protein like chicken or shrimp – but actually, this classic soup works just fine without.

It's a wonderful low carb appetizer to start any meal! And if you love soup – check out all my low carb soup recipes!

How to Make Low Carb Egg Drop Soup

To make this soup, add chicken broth, sesame oil, ground ginger, and soy sauce to a large saucepan. For the broth I highly recommend Kettle & Fire – their products are SO good! Bring to the boil, then reduce it to a low simmer.

Beat two eggs in a cup or bowl. Swirl the soup in one direction, and slowly pour the egg into the swirling soup. That's where the name comes from!Low Carb Egg Drop Soup - a quick and easy soup to warm you up on a cold day!

Keep swirling!

Once the egg has formed into strands, add some finely chopped green onions and test for seasoning. Add salt and white pepper as necessary.

This recipe serves four people as an appetizer or two for a lunch.

Low Carb Egg Drop Soup - a quick and easy soup to warm you up on a cold day!

Low Carb Egg Drop Soup

Low Carb Egg Drop Soup

Yield: 2 Servings
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

This low carb egg drop soup is super quick and easy to make! This recipe is also very low in carbohydrates, and can be served as an appetizer or lunch dish!

Ingredients

Instructions

  1. Add the chicken broth, sesame oil, ground ginger, and soy sauce to a large saucepan. Bring to the boil, then reduce it to a low simmer.
  2. Beat two eggs in a cup or bowl. Swirl the soup in one direction, and slowly pour the egg into the swirling soup.
  3. Once the egg has formed into strands, add some finely chopped green onions and test for seasoning. Add salt and white pepper as necessary.

Notes

4g net carbs per serving (half the recipe)

Only 2g net carbs if serving four people as an appetizer.

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Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 107Total Fat 6gSaturated Fat 1gCholesterol 163mgSodium 2298mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gProtein 8g

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Tami

Sunday 24th of January 2021

This was so easy and delicious! I used 15 oz. of chicken broth and 15 oz. of chicken bone broth w/ ginger and turmeric which added a touch of extra flavor. I wish I had know how easy this was as I would have been making this before. Thanks for the recipe!

Georgina

Sunday 24th of January 2021

I'm so glad that you liked it!

Cristina

Tuesday 13th of November 2018

Hey there! I love egg drop soup. However, I just learned I am allergic to sesame. Can I substitute the sesame oil for a different oil?

Georgina

Tuesday 13th of November 2018

Absolutely! It will have a slightly different flavor profile but it will still be delicious!

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