Low Carb Egg Drop Soup

This low carb egg drop soup is silky egg ribbons in a savory, gingery chicken broth, and it's on the table in about 15 minutes. It skips the cornstarch that takeout versions are thickened with, so it's light, comforting and only 4g net carbs for a lunch-sized bowl.

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This soup is seriously easy to make! It's surprisingly filling, thanks mostly to the egg. I usually prefer soups loaded with hunks of protein like chicken or shrimp, but this classic works just fine without. It's a wonderful low carb appetizer to start any meal, or a quick lunch for two. And if you love soup, check out all my low carb soup recipes!

How Many Carbs Are in Egg Drop Soup? Takeout vs. Homemade

The broth and eggs in egg drop soup are naturally very low in carbs. What changes the numbers is how the soup gets its thick, glossy body. Most Chinese restaurants stir in a cornstarch slurry, and one tablespoon of cornstarch alone has about 7 grams of carbs. Some recipes add a little sugar to the broth too.

Restaurant recipes vary a lot, so there's no single number for takeout. Nutrition listings for restaurant egg drop soup commonly land somewhere around 5 to 10 grams of carbs per cup, and a takeout container is often more than one cup. This homemade version leaves the cornstarch out completely.

The homemade numbers come from the nutrition calculated on the recipe card below, and they'll shift a little depending on your broth and soy sauce. If you're counting carbs for a health condition such as diabetes, your doctor or dietitian is the best person to tell you how a dish fits into your plan. I'm a mom who has eaten low carb since 2008, not a medical professional!

Key Ingredients & Substitutions

• Chicken broth. The better the chicken broth, the better the soup, because it's really the star here. I highly recommend Kettle & Fire chicken bone broth, which has a rich flavor and body. Homemade stock is wonderful too. Check the label on store-bought broth, since some brands add sugar or starches.
• Eggs. Two large eggs make plenty of ribbons for 4 cups of broth. They're also what makes this soup so satisfying.
• Soy sauce. Just a tablespoon adds savory depth. Use tamari for a gluten free soup, or coconut aminos if you avoid soy (it's a little sweeter, so taste as you go).
• Sesame oil. Toasted sesame oil gives the soup that classic takeout aroma. A little goes a long way.
• Ground ginger. Ground ginger keeps this a pantry recipe. You can swap in a teaspoon of freshly grated ginger for a brighter flavor.
• Green onions. Stirred in at the end for freshness and color. Chives work in a pinch.
• White pepper. White pepper has a gentle, earthy heat and is the traditional choice for egg drop soup. Black pepper is fine if that's what you have.

Helpful Tips for Silky Egg Ribbons

Beat the eggs well. Whisk until there are no streaks of white left. Evenly beaten eggs cook into smooth, uniform ribbons instead of rubbery white chunks.

Keep the broth at a gentle simmer. A hard, rolling boil breaks the egg into tiny cloudy bits, while broth that's barely warm makes it clump. Bring it to a boil, then turn it down until you see small, lazy bubbles before the eggs go in.

Swirl, then pour slowly. Stir the soup in one direction to get it moving, then drizzle the egg in a thin, steady stream. That's where the name comes from! A measuring cup with a spout, or pouring the egg over the tines of a fork, makes it easy to control.

Let the egg set before you stir again. Give it about 10 seconds to firm up, then stir gently once or twice. Stirring too soon or too hard breaks the ribbons into small shreds.

Season at the end. Broth and soy sauce both bring salt, so taste before adding more. Low sodium broth gives you the most control.

Variations

• Thicker, takeout-style soup. Whisk ⅛ teaspoon of xanthan gum into the simmering broth before adding the eggs. It gives you that glossy body with no cornstarch. Add it slowly, because too much turns the soup slimy.
• Add chicken or shrimp. Stir in a cup of shredded cooked chicken or a handful of small peeled shrimp and simmer until heated through or pink. It turns the soup into a heartier meal.
• Mushroom egg drop soup. Simmer sliced shiitake or button mushrooms in the broth for 5 minutes before adding the eggs.
• Spinach or bok choy. Wilt a big handful of baby spinach or chopped bok choy into the broth for extra greens.
• Add some heat. A few drops of chili oil or a pinch of red pepper flakes in each bowl is delicious.
• Make it a noodle soup. Add cooked konjac or palmini noodles, like in my Low Carb Ramen with Chicken and Palmini Noodles.

Serving Ideas

This recipe serves four people as an appetizer or two for lunch. For a low carb Chinese takeout night at home, start with a small bowl of soup and follow it with Keto Spring Roll in a Bowl or Keto Asian Chicken Meatballs.

It's also lovely next to Low Carb Crab Rangoon, or with a scoop of cauliflower rice stirred into the bowl to make it more filling. On a cold day, I'm happy with a big mug of it all on its own!

Storing & Freezing

You might as well make a double batch, as this reheats very nicely the next day! Let the soup cool, then keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over medium-low heat, or in the microwave in short bursts, until hot. Avoid a hard boil, which can make the egg ribbons tough.

I don't recommend freezing finished egg drop soup, because the egg turns spongy when it thaws. If you want to cook ahead, freeze the seasoned broth on its own for up to 3 months. Then thaw it, bring it to a simmer and add freshly beaten eggs, and you'll have fresh soup in five minutes.

Egg Drop Soup FAQ

How many carbs are in egg drop soup?

This homemade version has about 4g net carbs in a lunch-sized serving (half the recipe), or about 2g per cup. Takeout egg drop soup is usually higher because of the cornstarch used to thicken it, and the exact amount varies by restaurant.

Is egg drop soup OK for diabetics?

I can't give medical advice, so please ask your doctor or dietitian about your own needs. What I can tell you is that this version is low in carbs because it has no cornstarch or sugar. It is high in sodium from the broth and soy sauce, so choose low sodium versions if you're watching salt.

Is egg drop soup keto?

Homemade egg drop soup made without cornstarch, like this one, fits easily into a keto or low carb diet. Restaurant versions can be keto-friendly in small portions, but the carbs add up quickly with a large takeout container.

How do you thicken egg drop soup without cornstarch?

A tiny pinch of xanthan gum (about ⅛ teaspoon for this recipe) whisked into the hot broth thickens it nicely with almost no carbs. Honestly, I like it unthickened too, as the eggs give it plenty of body.

Why are my egg ribbons clumpy instead of silky?

Usually the egg went in too fast, or the soup was stirred right away. Pour in a thin stream into swirling, gently simmering broth, and wait a few seconds before stirring.

More Low Carb Soup Recipes

If you loved this recipe, here are a few more soups you might enjoy:

• Keto Coconut Curry Soup
• Low Carb Konjac Noodle Soup with Chicken and Spinach
• Chicken Kale Soup
• Keto Turkey Soup

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Egg Drop Soup

4.80 from 10 votes

Silky egg ribbons in a gingery, savory chicken broth, ready in about 15 minutes. This low carb egg drop soup skips the cornstarch that takeout versions use, so it stays light and very low in carbs.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Makes: 2 servings

Net Carbs: 4

Calories: 111

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 4 cups chicken broth or chicken bone broth
• 1 tbs soy sauce or tamari or coconut aminos
• ½ teaspoon ground ginger
• ½ teaspoon sesame oil
• 2 eggs large, beaten
• 2 green onions finely chopped
• salt and white pepper

Equipment

• Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
• Kadoya 100% Pure Sesame Oil 5.5 oz

Step-by-Step Instructions

 

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1. Add the chicken broth, soy sauce, ground ginger and sesame oil to a medium saucepan. Bring to a boil over medium-high heat, then turn the heat down to medium-low so the broth is at a gentle simmer.
2. Beat the eggs in a measuring cup or small bowl until no streaks of white remain.
3. Stir the simmering broth in one direction to get it swirling. While it is still moving, pour the beaten egg in a thin, slow stream. Let it sit for about 10 seconds to set, then stir gently once or twice to break it into ribbons.
4. Take the pan off the heat and stir in the green onions. Taste, then season with salt and white pepper as needed. Serve hot.

Nutrition

Calories: 111kcalCarbohydrates: 4gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 173mgSodium: 2311mgPotassium: 204mgFiber: 0gSugar: 3gVitamin A: 367IUVitamin C: 2mgCalcium: 54mgIron: 2mgNet Carbs: 4g

Notes

Serves 2 as a light lunch or 4 as a starter. Nutrition is calculated for 2 servings.

For gluten free, use tamari or coconut aminos instead of soy sauce.

For a thicker, more takeout-style soup, whisk ⅛ teaspoon xanthan gum into the simmering broth before adding the eggs.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.