Quick Keto Egg Drop Soup Recipe

Introduction

Quick Keto Egg Drop Soup is a comforting, low-carb twist on the classic Asian dish. It features silky ribbons of egg in a flavorful broth, thickened naturally with xanthan gum instead of cornstarch. Perfect for a light meal or a cozy snack, this soup comes together in under 25 minutes using simple pantry ingredients.

Ingredients

• 4 cups chicken broth
• 3 large eggs (whisked gently with a fork before drizzling)
• 1.5 tbsp tamari
• 4 tsp fresh ginger (grated into a fine paste)
• 1/2 tsp sesame oil
• 1/2 tsp garlic salt
• 1/4 tsp white pepper
• 1/4 tsp xanthan gum (mixed with 1 tablespoon cold water)
• 2 green onions (thinly sliced into 1/8-inch rounds, white and green parts separated)
• Salt, to taste
• Pepper, to taste
• Red pepper flakes (optional, for subtle heat)

Instructions

1. Step 1: In a bowl, gently whisk the eggs until combined but not frothy. Grate the fresh ginger into a paste. Thinly slice the green onions, keeping the white and green parts separate. Mix the xanthan gum with 1 tablespoon of cold water and set aside.
2. Step 2: Pour the chicken broth into a pot and bring to a boil over medium-high heat. Once boiling, add tamari, ginger paste, sesame oil, and garlic salt. Stir well and let it return to a gentle boil for about 30 seconds. Reduce heat to a simmer and season with salt and pepper to taste.
3. Step 3: While stirring the simmering broth gently in one direction with a fork or chopsticks, slowly drizzle the whisked eggs in a thin, steady stream. This creates delicate egg ribbons instead of clumps. Stop stirring once all eggs are added and let the soup settle for 30 seconds.
4. Step 4: Gently stir in the xanthan gum mixture to thicken the soup. Add the white parts of the green onions and stir to combine. Adjust seasoning with salt, pepper, and white pepper if needed.
5. Step 5: Ladle the soup into bowls and top with the green parts of the sliced green onions and a pinch of red pepper flakes if desired. Serve immediately while hot.

Tips & Variations

• Use tamari for a gluten-free option, or substitute with regular soy sauce if preferred.
• If fresh ginger is unavailable, substitute 1 teaspoon ground ginger added earlier in the cooking process.
• Vegetable broth works well for a vegetarian version, and bone broth adds extra richness.
• Skip the sesame oil if needed, or add toasted sesame seeds at the end for similar flavor.
• Try yellow or white onions instead of green onions, but use less due to stronger flavor.
• Pour the eggs slowly and keep the broth at a gentle simmer to avoid large clumps and create silky ribbons.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The egg ribbons may settle but will be fine after stirring. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals to avoid toughening the eggs. Freezing is not recommended, as egg texture can become rubbery when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of broth?

Yes, chicken stock can be used and will give the soup a slightly richer, more concentrated flavor. Adjust seasoning accordingly since stock is often saltier.

How do I avoid scrambled eggs in the soup?

Pour the whisked eggs slowly into gently simmering broth while stirring in one direction. Avoid boiling the broth and don’t over-stir after adding the eggs. This technique creates delicate ribbons rather than clumps.

Quick Keto Egg Drop Soup Recipe

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★★★★★

4.7 from 135 reviews

This Quick Keto Egg Drop Soup is a comforting, low-carb, and keto-friendly recipe featuring silky ribbons of egg in a savory chicken broth thickened with xanthan gum instead of cornstarch. Ready in under 25 minutes, it’s an easy pantry-staple meal perfect for a light lunch or dinner that delivers the taste and texture of restaurant-style egg drop soup without the extra carbs.

• Author: Dana
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Keto

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth (preferably low-sodium or bone broth, e.g. Kettle & Fire)
• 1.5 tbsp tamari (or regular soy sauce)
• 4 tsp fresh ginger, finely grated into a paste
• 1/2 tsp sesame oil
• 1/2 tsp garlic salt
• Salt, to taste
• Pepper, to taste
• 1/4 tsp white pepper

Egg Mixture and Thickener

• 3 large eggs, gently whisked with a fork
• 1/4 tsp xanthan gum, mixed with 1 tablespoon cold water (slurry)

Garnishes

• 2 green onions, thinly sliced into 1/8-inch rounds (white and green parts separated)
• Red pepper flakes (optional, for subtle heat)

Instructions

1. Prepare Ingredients and Egg Mixture: Gently whisk the 3 large eggs in a bowl until combined but not frothy to ensure delicate thin ribbons. Finely grate fresh ginger into a paste. Thinly slice green onions into 1/8-inch rounds, keeping white and green parts separate. Mix xanthan gum with 1 tablespoon of cold water to create a slurry and set aside for thickening later.
2. Build the Flavor Base: Pour the chicken broth into a pot and bring it to a boil over medium-high heat. Once boiling, add tamari, fresh ginger paste, sesame oil, and garlic salt. Stir well and let the broth return to a gentle boil for about 30 seconds to release the ginger and garlic flavors. Reduce heat to a simmer, then season with salt and pepper to taste.
3. Create Egg Ribbons and Thicken the Broth: Stir the simmering broth gently in one direction using a fork or chopsticks. Slowly drizzle the whisked eggs in a thin, steady stream into the pot. The stirring motion will create delicate silky egg ribbons instead of scrambled chunks. Once all eggs are added, stop stirring and let the soup sit for 30 seconds to allow the eggs to set. Then slowly pour in the xanthan gum slurry while stirring gently to thicken and create a silky texture.
4. Finish and Serve: Add the white parts of the sliced green onions and stir to combine. Adjust seasoning with additional salt, pepper, and white pepper if desired. Ladle the soup into bowls and garnish with the green parts of the green onions and a pinch of red pepper flakes for a touch of heat if desired. Serve immediately while hot.

Notes

• Use a gentle simmer rather than a rolling boil to avoid large egg clumps and ensure delicate egg ribbons.
• Pour eggs slowly and steadily to create classic silk-like ribbons in the soup.
• Beating eggs thoroughly before adding helps achieve smooth texture; for extra smoothness, strain eggs through a fine sieve.
• Do not over-stir after adding eggs to prevent breaking the ribbons.
• Low-sodium broth is preferred to better control salt levels in the soup.
• Store soup in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop to preserve egg texture.
• Freezing is not recommended as it can make the egg ribbons rubbery upon thawing.
• Substitute vegetable broth for a vegetarian option, and tamari can be swapped with regular soy sauce if gluten is not a concern.
• If fresh ginger is unavailable, use 1 teaspoon ground ginger added earlier in the cooking process.
• Skip sesame oil if unavailable but consider toasted sesame seeds as a finishing garnish for flavor.

Keywords: keto egg drop soup, low carb soup, easy egg drop soup, Chinese egg drop soup, quick keto soup, keto dinner, low carb dinner, silky egg ribbons, healthy chicken broth soup