Name: Homemade Egg Drop Soup (Keto & Gluten Free) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 32 oz chicken broth or chicken bone broth (4 cups); 1 tablespoon tamari or coconut aminos (or soy sauce); 3 teaspoons grated fresh ginger; 1/2 teaspoon sesame oil; 1/2 teaspoon garlic salt; 2 large eggs; 2 green onions, sliced; Salt and pepper to taste; Optional: red pepper flakes or sriracha sauce for heat

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Introduction

Egg drop soup is a comforting, light dish that’s quick to prepare and perfect for any season. This homemade version is keto-friendly and gluten-free, delivering a warm bowl of savory goodness with tender egg ribbons and fresh ginger.

A close-up of a bowl of egg drop soup filled to the brim with a golden-yellow broth layered with soft, wispy white egg ribbons swirling throughout. Small green bits of chopped scallions float evenly on the surface, along with tiny red chili flakes scattered around. The soup is in a white bowl decorated with intricate black floral patterns and outlined by a thin yellow rim, with a white ceramic soup spoon resting inside. The bowl is placed on a white marbled surface with another blurred bowl of the soup in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz chicken broth or chicken bone broth (4 cups)
2 large eggs

1 tablespoon tamari or coconut aminos (or soy sauce)
3 teaspoons grated fresh ginger

1/2 teaspoon sesame oil
1/2 teaspoon garlic salt

2 green onions
Salt and pepper to taste
Optional: red pepper flakes or sriracha sauce

Instructions

Step 1: In a medium pot, combine the chicken broth, tamari sauce, grated ginger, sesame oil, and garlic salt. Heat over medium-high until the broth begins to boil, then reduce the heat to low and let it simmer gently.
Step 2: Beat the eggs thoroughly in a small bowl until smooth.
Step 3: While stirring the simmering broth constantly in one direction, slowly pour in the beaten eggs. This technique creates delicate egg ribbons throughout the soup.

Step 4: Add the sliced green onions to the pot. Season with salt and pepper to taste. Serve the soup hot, dividing it evenly into 2 to 4 bowls.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha sauce when serving.
Use fresh, high-quality chicken broth for the best flavor.

If you prefer a thicker soup, mix 1 teaspoon of cornstarch with cold water and stir it into the broth before adding the eggs.
Swap green onions for chives or thinly sliced scallions for a milder onion flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the eggs from overcooking. Avoid microwaving, which can cause uneven heating and a rubbery texture.

How to Serve

A bowl of thick yellow egg drop soup with visible streaks of cooked egg creating a soft, delicate texture throughout the broth, scattered with small bright green chopped scallions and a few tiny red chili flakes on top, served in a white bowl with black floral patterns and a thin yellow rim, a smooth white ceramic spoon partially submerged on the left side, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari or coconut aminos?

Yes, regular soy sauce works fine, but tamari or coconut aminos are recommended if you want the recipe to remain gluten-free or lower in sodium.

How do I get the perfect egg ribbons in the soup?

Stir the hot broth gently in one direction and slowly drizzle the beaten eggs in while stirring. This motion helps the eggs cook evenly into thin ribbons instead of clumps.