Keto Diet
Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions.If you’re looking for a healthy, warm, easy soup, this recipe is for you and only takes 10 minutes! It’s also keto-friendly.
EGG DROP SOUP
I realize the amount of Asian recipes on this blog I can count on one hand. But one Asian recipe that I love is Chinese Egg Drop Soup. It’s something I always order at restaurants and love when it’s cold, I’m sick, or if I’m eating healthy and want something to fill me up.
You will be surprised at how easy it is to make. Faster than making chicken noodle soup, this soup might become your new staple recipe.
WHAT IS EGG DROP SOUP?
Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions.
IS EGG DROP SOUP HEALTHY?
Yes. It’s very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories.
IS THIS KETO FRIENDLY?
Yes. There are only 5 grams of carbs in each serving of this soup making it keto-friendly. You can also add more sesame oil for more fat which is good on the keto diet. See all of the nutritional information for egg drop soup below the recipe.
HOW DO YOU MAKE EGG DROP SOUP
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In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
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In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.
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Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.
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Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.
HOW DO I MAKE THIS SOUP THICKER?
This soup uses cornstarch to give it that thicker consistency.
Egg Drop Soup
Egg Drop Soup is a healthy Chinese broth basedsoupmade with eggs, chicken broth, cornstarch, and green onions. If you’re looking for a healthy, warm, easy soup, this recipe is for you!
Ingredients
- 4 cups low-sodium chicken broth (I like better than Bouillon chicken base)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs, beaten
- 1/4 teaspoon kosher salt (more to taste)
- (optional) 1/4 teaspoon sesame oil (see note)
- 1/4 cup sliced green onions
Instructions
-
In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
-
In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.
-
Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.
-
Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.
Recipe Notes
Sesame oil is not absolutely necessary but gives the soup a really nice flavor. it is a rare ingredient that most people don’t have on hand but tastes great if you have it.
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