Egg Drop Soup

Just because the sweltering heat is upon us for summer doesn’t mean soup is out as a food fashion item.

This Atkins Induction-friendly recipe is low on carbohydrates and big on flavor, with egg providing even more staying power than the average soup through added fat and protein. Ginger is also a known stomach-soother.

Oh so pretty for a soup and sip-friendly, this is a slurpable staple kids will enjoy, as well–and, incidentally, so easy to make, you’ll wonder why you haven’t before.

Egg Drop Soup

4 cups chicken broth (I use organic, boxed liquid broth by Swanson’s. A box = 4 cups)
2 eggs, lightly beaten
1/8 cup chopped red onion
2 Tbsp Sesame oil
¼ tsp pepper
1/2 tsp Salt
1 tsp soy sauce
1/8 tsp ginger
chopped green onion tops for garnish (optional)

In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.

Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.

Makes 4, 1 cup servings

Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g

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  1. This is absolutely delicious! The only thing I had to change was I needed up up the heat to get it to boil. Trying to bring something to a boil on medium heat when you are using a cast iron pot doesn't work very well. After about 15 minutes I turned the heat up to high & it boiled very quickly after that, then I turned it back down to medium. I love this soup!

  2. Your Lighter Side says

    Cast iron is so cool… even when it's hot! Love it! Thank you, Shirlee!

  3. Your Lighter Side says

    hndmommy has left a new comment on your post "Egg Drop Soup recipe":

    This is the first low carb soup I've made and I am now addicted. It is simple to make, but more importantly….it's so delicious!

    I am so glad! I really like how easy it is. I thought it would be super hard to get all of the strings in there, but whew! Sorry for not posting your message straight through. I pressed the wrong button…

  4. This sounds great!! I will add that for this to be gluten free you’ll have to make sure you buy gluten free soy sauce.

    I will be making this soon! Thanks! 🙂

    • That is an excellent point, Angela! And who the heck even thinks of soy sauce having gluten? Blarg! It’s everywhere!

  5. Naomi Wright says

    I saw this recipe@ my old gym, made it once and loved it! Thanks so much for keeping I and others on track. You’re a blessing.

  6. This sounds amazing, a friend sent me the link for it. I do have a question though, Would this freeze well? I am assuming since it is soup it would.

    I love soup, hubby not so much so if I made this I would probably have my serving then measure out the rest and freeze till I want another bowl.

  7. OOHHH I am trying this tonight! I am have been trying to find a low carb soup other than plain old cabbage. This looks great. Thanks for sharing.


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