Zero Carb Egg Drop Soup

The zero-carb egg drop soup is a quick and comforting keto-friendly dish that showcases the simplicity of eggs and chicken broth as its main ingredients. Delicate ribbons of egg are gently streamed into hot, savory broth for a light yet satisfying bowl that is naturally free of thickeners and unnecessary carbs. Optional ginger, garlic, and soy sauce–style seasonings deepen the flavor without compromising keto macros, making this an ideal cozy weeknight dinner or portable low-carb lunch. Simple to prepare, rich in protein, and adaptable with add-ins like spinach or jalapeño, this soup proves that minimal, high-quality ingredients can deliver maximum comfort on a keto lifestyle.

Course Appetizer, Dinner, Lunch, Soup

Cuisine Asian-Inspired, Chinese-Inspired, Keto

Keyword chicken broth soup, egg recipes, keto egg drop soup, low carb soup, quick keto dinner, zero carb soup

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 110kcal

Equipment

medium saucepan
Mixing bowl
Whisk or fork
ladle

Ingredients

For the zero carb egg drop soup

4 cups no-carb chicken broth homemade or store-bought, unsalted or low sodium if possible
4 large eggs at room temperature if possible
1 tablespoon tamari or soy sauce use gluten-free tamari or coconut aminos to taste if preferred
1 teaspoon fresh ginger finely grated or minced; optional but recommended
1 clove garlic finely minced; optional
1/4 teaspoon white pepper or black pepper, to taste
1/2 teaspoon fine sea salt or to taste, depending on broth and tamari
1 tablespoon toasted sesame oil for finishing; optional but adds great flavor

Optional garnishes and add-ins

2 tablespoons green onions thinly sliced, green parts only, for garnish
1/4 teaspoon sriracha or other hot sauce drizzled on top; optional, check for no added sugar
1/2 cup fresh spinach roughly chopped; optional low-carb add-in
1 small jalapeño thinly sliced; optional for heat

Instructions

Crack the eggs into a mixing bowl and whisk with a fork until the whites and yolks are fully combined and slightly frothy, then set aside.
Add the chicken broth to a medium saucepan along with the tamari or soy sauce, grated ginger, minced garlic, white pepper, and salt, then place over medium heat.
Bring the broth just to a strong simmer, with small bubbles forming around the edges, but avoid a full rolling boil to keep the eggs tender.
If using spinach as an add-in, stir it into the hot broth and cook until just wilted before adding the eggs.
Reduce the heat to medium-low, then slowly drizzle the beaten eggs into the hot broth in a thin, steady stream while gently stirring in one direction with a spoon or chopsticks to create delicate ribbons.
Let the soup cook for another minute without vigorous stirring so the egg ribbons can fully set and float in the clear broth.
Turn off the heat, drizzle in the toasted sesame oil, and taste the broth, adjusting salt or pepper as needed to suit your preference.
Ladle the soup into bowls and garnish with sliced green onions, a few jalapeño slices, and a light drizzle of sriracha or hot sauce if desired, then serve immediately while hot.

Notes

For a true zero-carb result, use a verified zero-carb chicken broth and check labels on tamari, soy sauce, coconut aminos, and hot sauce for hidden sugars or starches. The key to elegant egg ribbons is keeping the broth just below a full boil and pouring the eggs slowly while stirring gently in a single direction. This soup is best enjoyed fresh, but leftovers can be cooled and stored in an airtight container in the refrigerator for up to three days, then reheated gently over medium-low heat without boiling to preserve the tender texture of the eggs. Feel free to customize each bowl with low-carb additions like spinach, extra green onions, or a touch of chili oil while keeping total net carbs within your keto goals.

Nutrition