Dinner

Quick Keto Egg Drop Soup Recipe

Name: Quick Keto Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups chicken broth (preferably bone broth or low-sodium, e.g., Kettle & Fire); 3 large eggs (whisked gently with a fork before drizzling); 1.5 tbsp tamari (San-J brand preferred for gluten-free, clean salty flavor); 4 tsp fresh ginger (finely grated into a 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 to finish)

ByHarper Ellington February 24, 2026February 24, 2026

Jump to Recipe

Introduction

Quick Keto Egg Drop Soup is a comforting, low-carb dish that’s perfect for a light meal or starter. Made with simple pantry ingredients, it delivers silky egg ribbons in a savory broth without the usual cornstarch thickener. Ready in under 25 minutes, it’s a delicious keto-friendly recipe anyone can enjoy at home.

The image shows a bowl of egg drop soup with a creamy yellow broth base that has soft, white swirls of cooked egg throughout. Small green slices of scallions are scattered on top along with a few red chili flakes, adding a pop of color. The soup is served in a white bowl placed on a white marbled surface. The texture looks smooth and slightly thick with a gentle shine on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
3 large eggs, whisked gently with a fork
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
Salt, to taste
Pepper, to taste
Red pepper flakes (optional, for subtle heat)

Instructions

Step 1: Gently whisk the eggs in a bowl until combined but not frothy to ensure delicate ribbons. Finely grate the fresh ginger into a paste. Thinly slice the green onions, keeping whites and greens separate. Mix xanthan gum with cold water and set aside.
Step 2: Pour chicken broth into a pot and bring to a boil over medium-high heat. Add tamari, ginger paste, sesame oil, and garlic salt. Stir well and let simmer gently for 30 seconds to meld flavors. Lower heat to a simmer and season with salt and pepper to taste.
Step 3: While stirring the simmering broth in one direction, slowly drizzle the whisked eggs in a thin, steady stream. The broth’s movement will form delicate egg ribbons. Once all eggs are added, stop stirring and let the soup sit for 30 seconds. Then, gently stir in the xanthan gum slurry for a silky texture.
Step 4: Add the white parts of the green onions and stir to combine. Adjust seasoning with salt, pepper, and white pepper if needed. Ladle soup into bowls, top with green parts of the onions and a pinch of red pepper flakes if desired. Serve immediately while hot.

Tips & Variations

Use low-sodium or bone broth for richer flavor and better control over salt levels.
Substitute tamari with regular soy sauce if gluten is not a concern.
Vegetable broth can be used for a vegetarian option.
Skip sesame oil if unavailable, or add toasted sesame seeds at the end for a nutty finish.
Pour eggs slowly and keep simmer gentle to avoid large clumps and achieve silky ribbons.
Strain beaten eggs through a fine sieve for an even smoother texture.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Egg ribbons may settle; simply stir well before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use 30-second intervals in the microwave. Avoid freezing as the egg texture can become rubbery.

How to Serve

A bowl of egg drop soup is shown from above, filled with a warm golden broth mixed with wispy, white egg ribbons that swirl through the soup. Small green slices of fresh scallion float on top, adding bright green spots, along with a light sprinkle of red chili flakes across the surface. The white bowl contrasts softly with the rich colors of the soup and rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of chicken broth?

Yes, chicken stock works well and adds a slightly richer, more concentrated flavor to the soup.

How do I get the egg ribbons instead of scrambled eggs?

Pour the whisked eggs slowly in a thin stream while stirring the broth gently in one direction over a simmer. Avoid boiling or rapid stirring, which causes large egg clumps instead of silky ribbons.