Keto Egg Drop Soup
Silky ribbons of egg swirled through a rich, ginger-scented chicken broth thickened with xanthan gum instead of cornstarch. At just 2.5g net carbs and ready in 15 minutes, this cozy keto egg drop soup is the fastest low-carb dinner in your rotation.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This 15-minute keto egg drop soup delivers all the comforting silkiness of the takeout classic without the cornstarch, using a pinch of xanthan gum and a stream of beaten egg for those signature ribbons. It's a warming, protein-packed low-carb dinner that comes together in one pot.
Ingredients
- 6 cups chicken broth (low-sodium)
- 4 large eggs, beaten
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon ground turmeric (for color)
- 4 scallions, thinly sliced
- Salt and white pepper, to taste
Instructions
- 1
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in the coconut aminos, ginger, garlic, and turmeric, and let it infuse for 2-3 minutes.
- 2
Sprinkle the xanthan gum over the surface while whisking constantly so it disperses without clumping, then let the broth thicken slightly for about 1 minute.
- 3
Reduce the heat to low so the broth is barely moving. Slowly pour in the beaten eggs in a thin, steady stream while gently stirring the broth in one direction to form silky ribbons.
- 4
Turn off the heat, stir in the sesame oil, and season with salt and white pepper to taste. Ladle into bowls and top with sliced scallions.
Tips & notes
- Xanthan gum replaces the usual cornstarch slurry. Whisk it in slowly off the boil to avoid clumps; a little goes a long way, so don't add more than 1/4 teaspoon.
- Pour the beaten eggs in a thin, steady stream while gently stirring the broth in one direction. This is what creates the signature silky ribbons rather than scrambled clumps.
- Store leftovers in the fridge up to 3 days. Reheat gently over low heat; the egg ribbons can toughen if boiled hard.
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Frequently asked questions
- How many carbs are in keto egg drop soup?
- Each serving has 2.5g net carbs (2.9g total carbs minus 0.4g fiber), 142 calories, 11g protein, and 9.5g fat. This recipe makes 4 servings.
- What thickens keto egg drop soup without cornstarch?
- A tiny amount of xanthan gum (1/4 teaspoon for the whole pot) gives the broth that classic silky, slightly thickened body without the carbs of cornstarch. Whisk it in off the boil so it disperses smoothly.
- Can I make this soup ahead of time?
- Yes. It keeps in the fridge for up to 3 days. Reheat over low heat rather than a rolling boil so the egg ribbons stay tender, and stir in extra scallions just before serving for freshness.
