Is Egg Drop Soup High in Carbohydrates? A Nutritional Deep Dive

November 8, 2025 •

4 min read

Surprisingly, a basic bowl of egg drop soup is naturally low in carbohydrates, but its total carb count can increase significantly based on how it's prepared and what's added to it. Understanding these key differences is crucial for anyone watching their intake and asking, 'is egg drop soup high in carbohydrates?'

Quick Summary

The carbohydrate content of egg drop soup is primarily determined by its thickeners and additions, with basic recipes being low in carbs and restaurant versions often containing more due to starches.

Key Points

Carb Source: The core ingredients of egg drop soup (broth and eggs) are naturally very low in carbohydrates.
Hidden Carbs: The main source of added carbohydrates in restaurant-style egg drop soup is the cornstarch used as a thickener.
Homemade Control: Making egg drop soup at home allows for complete control over the ingredients, enabling you to create a very low-carb version by omitting thickeners.
Keto-Friendly Alternatives: For a thicker consistency without cornstarch, low-carb substitutes like xanthan gum or simply adding an extra egg can be used.
Nutritional Benefits: Beyond its low-carb profile, the soup offers a good source of high-quality protein from eggs.
Consider Sodium: Restaurant versions can be high in sodium, so using a low-sodium broth and soy sauce at home is recommended to control intake.

For many, egg drop soup is a quintessential Chinese restaurant appetizer, known for its light texture and savory flavor. But for those following a low-carbohydrate or keto diet, the question of its carb content is a serious consideration. The good news is that the core ingredients of a traditional egg drop soup—eggs, broth, and seasonings—are inherently low in carbohydrates. However, preparation methods, especially those used in commercial settings, can introduce hidden carbs that alter the soup's nutritional profile significantly.

The Low-Carb Foundation of Basic Egg Drop Soup

At its simplest, egg drop soup is a clear broth enriched with wispy ribbons of beaten egg. The base is typically chicken broth, which contains negligible carbohydrates. The main protein source, eggs, also adds minimal carbs while providing essential nutrients like B vitamins, selenium, and high-quality protein. A homemade version, made with just these components and seasonings like ginger, soy sauce, and scallions, can be an excellent low-carb option.

Typical Ingredients in a Low-Carb Recipe

Broth: Chicken or bone broth forms the nutrient-rich base. Using a homemade or low-sodium version helps control both carbs and sodium levels.
Eggs: The star ingredient, providing protein and texture with virtually no carbs.
Seasonings: Fresh ginger, garlic, white pepper, and a small amount of soy sauce or coconut aminos enhance flavor without adding many carbs. Opt for low-sodium soy sauce to manage sodium intake.
Garnish: Fresh scallions add a mild onion flavor and vibrant color with minimal carbohydrate impact.

How Ingredients Increase the Carb Count

The most common culprit for added carbohydrates in egg drop soup is a thickening agent. Cornstarch is frequently used in restaurant preparations to give the soup a thicker, more viscous texture. A single tablespoon of cornstarch can add approximately 7 grams of carbs, and this can add up quickly, especially with the portion sizes commonly served in restaurants. For comparison, a simple homemade recipe might have just 1-5 grams of carbs, while a restaurant serving can have over 10 grams.

Another source of carbs comes from additional ingredients that are sometimes included, such as:

Sweet Corn: Often added for texture and sweetness, corn is a starchy vegetable that increases the carb count.
Noodles or Rice: Some variations of egg drop soup incorporate noodles or rice, which are both high in carbohydrates. This effectively transforms the soup from a low-carb appetizer into a more carb-heavy meal.
Sugar: Some restaurants may add a pinch of sugar to balance the salty flavor, adding a small but significant source of carbs for those on a strict diet.

Homemade vs. Restaurant Egg Drop Soup


Feature	Typical Homemade Egg Drop Soup	Typical Restaurant Egg Drop Soup
Carbohydrate Content	Very low (1-5g per cup)	Moderate (often 10+g per cup)
Primary Carbs Source	Minimal from natural ingredients like soy sauce and garnish.	Cornstarch thickener, added sugar, and vegetables like corn.
Protein Content	High, from fresh eggs and quality broth.	Variable, depending on the number of eggs used.
Sodium Content	Lower, controlled with low-sodium broth and soy sauce.	High, due to standard broths, soy sauce, and added salt.
Fat Content	Moderate, especially if using bone broth or sesame oil.	Variable.
Health Control	Full control over ingredients, allowing for low-sodium and low-carb versions.	Less control over ingredients and preparation methods.

Adjustments for a Healthy, Low-Carb Diet

For those who love egg drop soup and want to enjoy it as part of a healthier diet, customization is key. Making it at home provides the most control, but you can also make smarter choices when ordering out.

Tips for a Lower-Carb and Healthier Soup

Opt for Homemade: The best way to guarantee a low-carb egg drop soup is to make it yourself. This allows you to completely avoid cornstarch and control the sodium.
Avoid Thickeners: If you prefer a thicker consistency, use a natural low-carb alternative like a small amount of xanthan gum or simply whisk in an extra egg to help thicken the broth.
Skip the Extras: When ordering from a restaurant, ask for no corn or other starchy ingredients to be added. Most restaurants are accommodating to such requests.
Manage Sodium: Both homemade and restaurant versions can be high in sodium. At home, use low-sodium broth and soy sauce. In a restaurant, consider requesting less soy sauce.
Use Quality Ingredients: A flavorful bone broth will provide a richer base and more nutrients than a standard chicken broth.

Conclusion

In essence, the answer to 'is egg drop soup high in carbohydrates?' is that it depends entirely on the preparation. A simple, traditional version is an excellent low-carb and high-protein option. However, if ordering from a restaurant, be mindful of hidden carbohydrates from thickeners like cornstarch or starchy additives. By choosing homemade or making smart modifications when dining out, you can easily enjoy this comforting soup while staying on track with your nutritional goals.

An excellent example of how to make a low-carb version can be found in the Easy Keto Egg Drop Soup recipe from the Atkins website.

Frequently Asked Questions

No, a traditional egg drop soup made with just broth, eggs, and seasonings is very low in carbohydrates. The basic components are naturally low-carb and high-protein.

The variation in carbohydrate content primarily comes from added thickeners like cornstarch, which is commonly used in restaurant versions. Extra ingredients such as corn, rice, or noodles also increase the carb count.

To make a low-carb version, prepare the soup without cornstarch or use a low-carb thickener alternative like a tiny amount of xanthan gum. Use a high-quality, low-sodium broth and focus on eggs and seasonings for flavor.

Yes, a well-prepared egg drop soup can be keto-friendly. The key is to avoid cornstarch and other high-carb additions. Many keto-specific recipes exist that use alternatives to achieve a satisfying texture.

For those on a keto or low-carb diet, a very small amount of xanthan gum can be used to thicken the broth. Another simple option is to whisk in an extra egg, as the cooked egg ribbons will naturally add some body to the soup.

While it's often a healthier Chinese food option compared to fried dishes, restaurant egg drop soup can be high in sodium and may contain more carbs due to thickeners. Homemade soup is generally a healthier choice.

Yes, you can add low-carb vegetables like mushrooms or leafy greens to boost the nutritional value and fiber content. It is best to avoid starchy vegetables like corn.

To create the signature egg ribbons, slowly drizzle whisked eggs into the simmering broth while stirring gently with a fork or chopsticks. Let the egg set for a moment before stirring further to avoid making the broth cloudy.