This Keto Egg Drop Soup recipe combines two classic Chinese food recipes into one while still being low carb. Grab a spoon and dig into this delicious and flavorful keto soup recipe!
What Makes This Recipe Special
- Fast. This amazingly satisfying soup is ready to eat in under 30 minutes.
- Easy. Only two steps to make this Egg Drop Soup. SO. EASY.
- Keto. One carb per serving is a dream for someone living a low-carb lifestyle!
- Decadent. Rich in flavor while still being incredibly filling and authentic tasting.
Low carb and gluten-free dieters rejoice! Not only is this Hot and Sour Egg Drop Soup VSG friendly, but it's low carb, high in protein and gluten-free.
Not to mention it is absolutely delicious and it's done in only 20 minutes. No long cook and preparation times here. Just quick, simple and to the point.
What Is Egg Drop Soup?
Is Restaurant Egg Drop Soup Keto?
Surprisingly, yes! Most restaurants have low-carb friendly versions of Egg Drop Soup. Always make sure to ask for a list of ingredients to check for anything that may be a surprise, but for the most part, you can expect your soup to fit your lifestyle.
Is This Soup Safe For A Liquid Diet?
With a few modifications, you can safely enjoy this Egg Drop Soup recipe on a low carb and liquid diet. Many restaurants will give the option to omit the eggs and just enjoy this as a Hot and Sour Soup.
If you're worried about picking around any solids, you'll love that you can make this recipe at home! I've included instructions for making this liquid diet compliant and how to add the perfect selection of low-carb ingredients for when you're ready to reintroduce some soft foods and solids.
What Is Chinese Egg Drop Soup Made Of?
One of the many things I love about this delicious Keto Egg Drop Soup Recipe is how few ingredients it takes to make!
Here's what you'll need to make this fantastic soup recipe:
- low-sodium chicken broth
- Soy Sauce
- Chinese Black Vinegar
- Rice Vinegar
- Kosher Salt
- Xanthan Gum
- Chili Crisp Oil
- Eggs (if you're not on a liquid diet)
What Makes Egg Drop Soup So Thick?
It's all in the eggs and xanthan gum. The eggs cook just enough with my instructions to cook them to a safe and tasty texture. The xanthan gum works as a low carb version of cornstarch, which is a thickening agent.
How To Make Keto Egg Drop Soup
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Tips, Tricks, and Variations
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
- Make it low carb and Vegetarian-friendly by adding lots of green veggies to your broth to steam with the eggs.
What To Serve With It
Looking for the perfect selection of dishes to serve with this Keto Egg Drop Soup? Try one of these:
How Long Does It Last?
This Egg Drop Soup recipe is good in the refrigerator for up to 5 days with flavor and texture just as good as the day you made it.
Can You Freeze It?
If you choose to make this recipe ahead and freeze it, my advice would be to cook the broth beforehand and freeze it alone. When you go to prepare it to eat, add in the thickening agent and the egg as you warm it for best results.
This Keto Egg Drop Soup is the perfect combination of spicy, tangy, and savory. It's the perfect soup to warm you up on a cold day, as an appetizer to a homemade Chinese meal or as a quick lunch or dinner option. If you love it as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken broth
- 1 tablespoon Soy Sauce
- 1 tablespoon Chinese Black Vinegar
- 1.5 tablespoons Rice Vinegar
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Xanthan Gum
- 1/2 tablespoons Chili Crisp Oil
- 4 eggs, beaten lightly
Instructions
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Notes
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
Originally Published August 23, 2013
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
PAUL LEGACEY
Great recipe...
Instead of using chicken broth, I boiled the left over (Thanksgiving) turkey bones for a stock.
Not sure how Keto friendly that made it but was spectacular.
Heath
Very delicious!! I didn't have black vinegar so I doubled up the rice vinegar. Great on a winter's day.
Vira
Made this for my Mom, she loved it. Nice change up for her, thanks for sharing.
URVASHI PITRE
I'm glad she liked it 🙂
Alice Cole
Just found you. I'm having surgery in Mexican on Sept.4th. Any advice or recommendations?
Kandis H.
Glad to have found your blog, I'm only a week and two days out from being sleeved and I'm already tired of the sweet stuff. I was never a sweet eater in the first place, I loved my salty chips! Eating sf popsicles, and chocolate/vanilla protein shakes all day is torture. It's good to know there are more savory options that are easy to prep!
Two Sleevers
You're lucky you don't like sweets! Unfortunately I still love sweets and fight the cravings every week. I have a few other savory soups on here too. I hope you enjoy them.
Kandis H.
Thank you! I just made the hot and sour soup, delicious! I didn't have the toe those if vinager so I substituted with white and apple cider. I also used some liquid egg whites, came out great!
Thanks again
Two Sleevers
I'm so glad! It's one of my favorite and even now, more than a year after surgery, I'll make it sometimes and enjoy the sour and spicy flavor. Thanks for letting me know how it turned out.
Stephanie
I woke up feeling like a cold was coming on this morning. Nothing sounded good all day until I saw this, so I made up a batch this afternoon. It really hit the spot! I couldn't find black vinegar at my regular grocery store (I'll pick some up the next time I go to the Asian market), so I substituted with balsamic. I also added some garlic chili paste to my bowl to kick up the heat a bit. Thanks for the great recipe!
Two Sleevers
So glad to hear it! Yes, I too have a batch in the fridge right now. I've been a little puny lately and feeling the need for comfort food, and soup is my comfort food.