What’s better than egg drop soup? Its a delicious and easy meal that is perfect for any time of day. It only takes 10 mins to make, AND this egg drop soup recipe is keto-friendly, which means it’s low carb, high fat, and will keep you full until your next meal. This quick and Easy Egg Drop Soup is one of my FAVORITE things to make in bulk for grab and go lunch.
Egg drop soup is a traditional Chinese dish that can be made with chicken broth and whisked eggs. These are slowly stirred into the pot, thinning them out to create long strings of egg throughout your soup. Some common ingredients in this recipe include tofu, corn, chopped scallions or bean sprouts for additional flavor!
What do I need to make Egg Drop Soup?
- 1.5 C bone or chicken broth
- ½ cube of bouillon
- 2 eggs
- 1 tablespoon butter
- 1 teaspoon sriracha
- 1tsp coconut aminos
Instructions:
- In a small to medium saucepan, combine broth, bouillon, and butter.
- Bring to a low boil using medium heat.
- Whisk the remaining ingredients together in a medium bowl.
- Slowly stir egg mixture into broth.
- Turn heat to low.
- let cook for 3-5 mins, stirring occasionally.
- Turn off heat, let soup settle.
- Add salt, pepper, and red pepper flakes to taste and enjoy.
Recipe
Easy Egg Drop Soup
Equipment
- Small Pot
Ingredients
- 1.5 Cup Chicken Broth
- 2 Eggs
- .5 Packet Powdered bouillon
- 1 teaspoon Sriracha
- 1 teaspoon liquid aminos
- 1.5 tablespoon Butter
- red pepper flakes
Instructions
- In a small to medium saucepan, combine broth, bouillon, and butter.
- Bring to a boil using med-high heat.
- Whisk remaining ingredients together in a medium bowl.
- Slowly stir egg mixture into broth.
- Turn heat to low.
- let cook for 3-5 mins, stirring occassionally.
- Turn off heat, let soup settle.
- Add salt, pepper, and red pepper flakes to taste and enjoy.
Nutrition
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Frequently Asked Questions:
Usually, when you order at a restaurant, Egg Drop Soup has a thick, creamy texture. This soup gets its thickness from corn starch. This serves only for texture and for the soups trademark appearance of suspended egg whites in a clear broth. You’ll see that that is not included in this recipe as I like to remove carbs when I can.
Yes you can! To do this, you’ll want that broth in motion as you slowly pour in the eggs. As soon a they touch the broth stir lightly with a spoon.
If you prefer chunkier egg pour it and wait a couple of seconds before stirring.
Like most foods, Egg Drop Soup is best eaten right away as the eggs don’t maintain the same texture when reheated and become quite rubbery. That being said, you can still reheat and enjoy this soup as long as you’re aware of that texture change. I happen to love this as a meal prep item because it really does hold you until your next meal while giving you everything your body needs.
Meet Jennifer
Welcome to my kitchen! Nothing to see here, just me fumbling around trying to make delicious meals while incorporating “all the things” to improve my health. Join me!