Egg Drop Soup: A Keto-Friendly Comfort Food?

Egg drop soup is a traditional Chinese soup that can be easily made keto-friendly. The soup is light yet filling, with rich flavours of ginger, soy, and sesame oil. It is a simple recipe with few ingredients, perfect for a quick meal when you're unwell or craving Asian cuisine. The key to achieving the right texture is to pour the beaten eggs slowly into a pot of boiling broth while stirring continuously. This will create delicate egg ribbons or strands. The soup is best served hot and fresh, as it does not store well due to the eggs becoming rubbery over time.

Keto-friendly egg drop soup ingredients

A traditional Chinese soup, egg drop soup is a tasty, keto-friendly dish that is perfect as a starter or a light lunch. It is also a simple recipe, making it a great choice for beginner cooks.

Ingredients

• Broth: Chicken broth is the most commonly used broth for this soup, but you can also use bone broth or vegetable broth.
• Eggs: The star of the dish. Make sure to whisk the eggs before adding them to the broth.
• Vegetables: While not traditional, you can add vegetables like mushrooms, green onions, zucchini, and bok choy to your soup.
• Seasonings: The best spices for egg drop soup are soy sauce, ground ginger, and white pepper. You can also add garlic powder for a bolder flavor. For a keto-friendly option, use gluten-free soy sauce or coconut aminos.
• Other Add-Ins: You can add tofu, chicken, or salmon to your soup to make it a more filling meal.

Tips for Making Egg Drop Soup

• To create beautiful egg ribbons, slowly pour the whisked eggs into the boiling broth while stirring slowly.
• To prevent rubbery eggs, avoid overcooking them. You can also add a bit of xanthan gum to prevent this.
• For a thicker soup, add a bit of xanthan gum or an extra egg. Cornstarch is not keto-friendly.
• For a thinner soup, simply add more broth or water.
• Stir slowly to prevent the eggs from breaking into too small of pieces.
• Use a cup with a spout to pour in the eggs so that they fall in ribbons rather than one large clump.

How to make keto egg drop soup

Ingredients:

• 4 cups of bone broth or chicken broth
• A pinch of crushed red pepper flakes
• A pinch or two of ground white pepper (to taste)
• 2 tbsp sliced scallion stalks
• Salt to taste
• 2 eggs
• Fresh ground black pepper (optional)

Method:

• Whisk the eggs together in a bowl with a few cranks of fresh ground black pepper (optional) and set aside.
• Add the bone broth, a pinch of red pepper flakes, and your white pepper to a small pot on the stove over high heat.
• Once boiling, slowly stir in the egg mixture and continue to mix until it boils again. The boiling should break up the eggs without needing to mix.
• Remove from the stove and add salt to taste. If you used bone broth, you will need more salt than if you used chicken broth.
• Divide the sliced scallions in half, and garnish each bowl. Enjoy!

Tips for customising keto egg drop soup

• For a vegetarian version, use vegetable broth instead of chicken broth.
• For a bolder flavour, add toasted sesame oil.
• For a paleo version, use arrowroot starch or tapioca starch to thicken the soup.
• For a gluten-free version, use gluten-free soy sauce or coconut aminos.
• For a thicker soup, add an extra egg or use chicken stock instead of chicken broth.
• For a low-calorie version, omit the cornstarch.
• For a nutty aroma and flavour, garnish with toasted sesame oil.
• For a spicy kick, add sliced ginger.
• For extra protein, add tofu cubes or cooked chicken cubes.
• For a tangy twist, add sweet and sour meatballs.

How to store keto egg drop soup

Storing keto egg drop soup is easy! Simply put it in an airtight container and pop it in the fridge, where it will last for 3-4 days.

If you want to freeze your soup, it's best to freeze just the broth and chicken. The texture of the egg ribbons can change when frozen, so it's best to add and whisk in the eggs after reheating the broth. The same goes for the thickener—only add this when you're reheating the soup to serve.

To reheat, gently warm the soup on the stove over medium heat. If it's been frozen, make sure to thaw it in the fridge first. Bring the soup to a gentle simmer, but avoid boiling, especially if it contains eggs, to ensure the soup retains its flavour and texture.

Keto egg drop soup serving suggestions

Egg drop soup is a great keto-friendly starter for an Asian dinner or a light lunch. Here are some serving suggestions to elevate your meal:

Appetiser

Egg drop soup is a fantastic appetiser before a homemade Chinese food dish. For example, serve it before a main course of baked sweet and sour chicken or beef and broccoli.

Side Dishes

For a more substantial meal, serve your soup with a side of cauliflower fried rice or some egg rolls. You could also add some cooked chicken cubes or tiny meatballs to the soup to make it more filling.

Vegetarian Option

For a vegetarian option, use vegetable broth instead of chicken broth. You could also add tofu cubes to the soup after stirring in the eggs.

Garnishes and Seasonings

Garnish your soup with thinly sliced green onions and a drizzle of toasted sesame oil. Season with white or black pepper and, if you like a little heat, add some crushed red pepper flakes.

Storage

Egg drop soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed fresh, but if you do need to reheat it, do so thoroughly to a temperature of 165° F.

Frequently asked questions