This post may contain affiliate links, which help keep this content free. (Full disclosure)
I’m so excited about this keto egg drop soup recipe! I’ll show you exactly how to make egg drop soup in less than 10 minutes – it doesn’t get any easier. One of the (many) benefits of cooking and preparing your own meals is that you know exactly what is going into your meals. When you get food at restaurants? Who knows? My homemade egg drop soup is incredibly flavorful and has all of the traditional flavors, without any extra thickeners or questionable ingredients… much like keto ramen!
Serve this easy egg drop soup as a starter or side to a main dish, it’s delicious and slurp-able!
Not only is it low carb and keto, but it’s also gluten-free, grain free, paleo, AND still full of delicious flavor. It’s the perfect example of why I started Wholesome Yum in the first place. And that’s the idea that you can still enjoy your favorite foods, but in a healthier way.
How To Make Egg Drop Soup
This easy low carb egg drop soup recipe comes together so quickly and can be made as a last-minute mini meal or as a dinner side. You probably already have many of the ingredients, too.
I’ll walk you through how to make egg drop soup:
- Make the egg drop soup broth. In a medium saucepan, combine chicken broth, coconut aminos, mushrooms, onions, ginger, and black pepper. Bring to a boil, then lower heat to a simmer and cook until mushrooms are tender.
- Add eggs to this low carb egg drop soup. Whisk together the eggs in a small bowl. Slowly pour the egg into the spoon while stirring, to create ribbons of eggs.
- Season. Add sea salt to taste. You may not need it, so sample it first, then add salt to taste.
Aren’t you impressed? This 5 minute keto egg drop soup is fast enough to make for an easy lunch or dinner side!
How Many Carbs In Egg Drop Soup?
If you’re wondering about egg drop soup carbs, I’ve got an answer that I think you’ll like! Each cup has just 4 grams net carbs.
Is Egg Drop Soup Keto Friendly?
Is egg drop soup keto approved? Yes, this egg drop soup recipe without cornstarch is definitely keto friendly! With just 4 grams net carbs per serving, it’s a great side or starter dish.
Can You Thicken Keto Egg Drop Soup?
Since this is a keto egg drop soup recipe, it doesn’t have the cornstarch that traditional versions have to thicken. I think the broth is flavorful and delicious, and doesn’t need to be thick.
But if you like yours thicker, you can thicken your soup with a sprinkle of xanthan gum (1/4 teaspoon at a time) or even unflavored gelatin powder. Find more cornstarch substitutes here for additional options.
Can You Make Easy Egg Drop Soup Ahead?
Yes, you can make this recipe for homemade egg drop soup ahead! I don’t recommend adding the eggs in until right before serving, but you can make the quick and easy egg drop soup broth ahead of time.
Store it in the refrigerator, and when you’re ready to eat, simply re-heat the broth in a saucepan and then stir in the whisked eggs and serve.
Can You Reheat Egg Drop Soup?
You can reheat egg drop soup, but the texture won’t be as good as it is when fresh. If possible, wait to add the egg until right before eating.
Can You Freeze Homemade Egg Drop Soup?
I would not recommend freezing Chineses egg drop soup recipe, as the mushrooms and eggs can get watery and the texture can become undesirable. The good news is that it takes just 7 minutes total to make, so it’s pretty easy to make whenever the egg drop soup keto craving strikes!
What To Serve With Egg Drop Soup
This keto egg drop soup recipe is a great side or starter. Here are some great keto dinner recipes to go along with it:
- Sesame Kelp Noodles – After your easy egg drop soup course, finish off your meal with these noodles. Yes, they are keto approved and full of delicious sesame flavor.
- Asian Turkey Meatballs – Add these meatballs alongside homemade egg drop soup and sauteed broccoli for a great small-plates (or bowls!) meal eaten with chopsticks and spoons!
- Slow Cooker Mongolian Beef – You can pair this simple egg drop soup recipe with another easy, hands-off recipe. Serve the beef over cauliflower rice or sauteed broccoli.
- Egg Roll In A Bowl – This recipe took the internet by storm and for good reason. IT’S SO GOOD! It takes all the goodness from egg rolls and repackages it into a low carb bowl.
- Korean Ground Beef Bowl – So easy to make that you can fix it while you’re sipping on your homemade egg drop soup.
- Chicken Stir Fry – Serve it up as an appetizer to a dinner of chicken and veggies.
What do YOU eat with egg drop soup? Let me know in the comments if you have other ideas.
Tools To Make Egg Drop Soup
Tap the links below to see the items used to make this recipe.
- Stainless Steel Pots and Pans Set – This set is an investment, but when taken care of properly, you’ll never need to buy another set again.
- Asian Soup Spoons – Not 100% necessary, but they actually come in really handy for this homemade egg drop soup!
Easy Keto Egg Drop Soup Recipe
Easy Keto Egg Drop Soup Recipe
Learn how to make egg drop soup with just 6 ingredients! This easy homemade keto egg drop soup recipe takes only 7 minutes from start to slurp. So comforting and flavorful!
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium saucepan, combine chicken broth, coconut aminos, mushrooms, onions, ginger, and black pepper. Bring to a boil, then lower heat to a simmer and cook for 1-2 minutes, until mushrooms are tender.
Whisk the eggs in a small cup. Slowly pour the egg into the soup while stirring to create ribbons of egg. Add sea salt to taste, if needed.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
Excellent! Quick, easy and inexpensive. Can’t ask for more.
Can you tell me where the carbs came from? I am new to keto and have trouble figuring out the carbs in things.
Wholesome Yum D0
Hi Toni, The carbs in this dish would come from the mushrooms and green onions.
Hi there, would you mind including sodium content of all your recipes?
Wholesome Yum D0
Hi, Sodium is not normally tracked on a keto diet. Nutrition facts are provided as a courtesy. Please see our nutrition policy.
ABSOLUTELY DELICIOUS!!!!! I’m doing keto healthy and this was perfect. The flavors were spot on. I doubled the batch because I knew it was gonna be delicious. Thank you for such an easy and quick recipe.
Very Very good, but I added Ground Chicken and Bok Choy, okay not traditional but very good none the less, oh and Garlic and extra Ginger. Anyway… love the recipe 🙂 Happy New Year 🙂
Fantastic! The first occasion making it I used half of everything, as it would make two bowls for me…….. then I did the same again 1/2 hour later!!
On the second occasion (another day) I made the full recipe and I added a couple drops of sesame oil!
Does this soup reheat well? I don’t want to make a big batch if the egg turns nasty from reheating. Lol
Wholesome Yum M0
Hi Anna, You can reheat this soup, but the texture of the egg changes. If possible, it’s best to prepare the eggs right before serving.
We were so happy with how this soup turned out. We didn’t have any of the Coconut amino, so I used Mushroom Soy Sauce and since we are not fans of black pepper, I used 1/2 teaspoon of white pepper. Turned out great and was really easy to make. So this winter we will be fixing this soup on cold winter nights.
I’ve always loved egg drop soup!!
Your recipe is delish!!
I made your recipe using a low sodium broth and added 4 tsp. of grated parmesan cheese to the beaten eggs – so yummy 🙂
The parmesan adds about 20 cal and 0.2g carb to the recipe.
Thank you for all the amazing recipes!!
This was sooooo delicious. Made it for a light lunch and expected to have leftovers but my husband ate the rest. I changed it up some by using miso broth which increased the carbs to 2g a serving but it added great depth. This will be on regular rotation for lunch since it is so quick to make, plus I always have these ingredients on hand.
what are coconut aminos, what can I use in place of them?
Wholesome Yum M0
Hi Rosalie, Coconut aminos are made from coconut blossoms and salt. The flavor is quite similar to soy sauce. If you don’t have access to coconut aminos, then tamari (gluten-free soy sauce) or soy sauce can be used in its place.
I was so disappointed when I tried to use your Egg Drop Soup recipe. There are so many intrusive pop-ups on your site, that I just couldn’t do it. I’m sad to have to avoid it,, because it looks like you have so much great info. It’s just too stressful to deal with the extraneous videos, etc.
Wholesome Yum M0
Hi Carol, I’m sorry you are experiencing trouble with the site. You may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Who’da thought you could make egg drop soup with so few ingredients! And keto too. Perfection.
I’ve always loved this soup when dining out, but I never realized how easy and delicious this was to make at home. Thanks for the terrific recipe!
Loved this recipe! Yum
I love making egg drop soup. It’s so quick and easy to prepare and my family never says no to the soup. 🙂