Low Sodium Egg Drop Soup Recipe

Name: Low Sodium Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 teaspoon toasted sesame oil; 2 large cloves garlic (or 3 small); 4 cups low sodium chicken stock; 1/8 teaspoon turmeric; 3 eggs; 3 tablespoons corn starch; 3 tablespoons cold water; 2 green onions (sliced); 1/8 teaspoon black pepper; 1/2 teaspoon low sodium soy sauce (optional)

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This low sodium egg drop soup recipe is easy to make, loaded with flavor, and ready in just 15 minutes! A great light meal or appetizer to serve with your next dinner.

Thick ribbons of egg are cooked in a flavorful low sodium broth, and topped with crunchy freshly sliced green onions. This recipe is simple to make and only requires a handful of ingredients.

Want more Asian-inspired low sodium recipes? Try our low sodium beef stir fry, low sodium fried rice, and low sodium sweet and sour sauce!

low sodium soup with eggs and green onions for a tasty low sodium Chinese soup recipe

Table of Contents

If you’re looking for a light, delicious, and fast soup for lunch or dinner – this low sodium egg drop soup is the perfect choice! Egg drop soup was always a favorite of mine, so I wanted to make a lower sodium version that we can enjoy at home.

This easy soup cooks quickly, and makes a great side dish (try it with our low sodium cashew chicken or our low sodium Thai noodle salad) or is great as a light lunch or snack. You can add more or less soy sauce depending on your sodium needs, so try this versatile and simple soup today!

Why This Recipe Works

At just 177mg sodium per 1.5-cup serving, this soup is a great lower sodium version of this classic restaurant dish.
It’s easy to make, cooks of any skill level can successfully make this soup.
Ready in 15 minutes, this soup comes together quickly.
It has minimal ingredients like eggs, low sodium chicken stock, garlic, and sesame oil for a great flavor.
It’s versatile – add in vegetables, rice, or cooked protein for a heartier version.

Ingredients You’ll Need

ingredients for low salt egg drop soup like chicken broth, eggs, scallions, corn starch, and soy sauce, optional.

Eggs – naturally have ~60-70mg sodium per egg (depending on the size).
Low Sodium Chicken Stock – you can use stock or broth, and it can be low sodium or no-salt-added if you want to use a 0mg sodium variety. I used this low sodium chicken stock that has 110mg sodium per 1 cup serving.
Green Onions – for crunch and added flavor. The onions “make this dish” as my recipe tester (aka husband) said, don’t skip these!
Fresh garlic
Toasted sesame oil – at 0mg sodium and LOTS of flavor, toasted sesame oil is a must-have in our kitchen. We use it in lots of Asian-inspired dishes including our low sodium sesame cucumber salad and low sodium Pad Thai.
Corn Starch – which is the thickener in this soup, it gives the soup a luscious sheen and velvety texture.
Low sodium soy sauce (optional) – I use this lite soy sauce, which has some of the lowest sodium I can find. It has 150 mg of sodium for 1 teaspoon.

See the recipe card below for a full list of instructions and ingredient amounts!

Substitutions and Additions

You can use a low sodium vegetable stock or beef stock instead, if you desire or have another low sodium stock on hand (or make your own low sodium vegetable stock from scratch)!
If I have leftover rice, I like adding 1 cup to this soup, for a heartier meal.
You can substitute garlic powder, however you won’t get as much flavor as you will with fresh garlic. If you do use garlic powder, use 1 teaspoon.

How To Make This Soup

garlic and toasted sesame oil in a pan browning to make low sodium egg drop soup

Step 1: In a medium pot, add the toasted sesame oil and heat over medium-low heat. Add the chopped garlic, and sauté until golden brown, 2-3 minutes.

low sodium chicken stock in a pot boiling to make low sodium egg drop soup recipe

Step 2: Add the low sodium chicken stock and turmeric and bring to a boil.

a spoon stirring a dish with corn starch to thicken low sodium egg drop soup

Step 3: In a small bowl, whisk together the corn starch and cold water (water must be cold!) until the corn starch dissolves. Slowly stir the corn starch mixture into the boiling vegetable broth.

scrambling eggs for low salt egg drop soup with green onions and garlic in the background

Step 4: In a mixing bowl, crack the eggs and lightly scramble them for about 15 seconds.

eggs being folded into chicken broth to make no-salt-added egg drop soup

Step 5: Add the eggs into the vegetable broth, slowly stir for 5 seconds, and remove the soup from heat. The hot broth will cook the eggs into ribbons.

a pot with scallions and a yellow egg drop soup low in sodium

Step 6: Top with green onions and enjoy hot! Serve with additional soy sauce and green onions to garnish.

Watch a How-To Video

I’m just getting started on my LowSoRecipes Youtube Channel, so you can watch me make this soup and talk about the ingredients and process!

Recipe FAQs

How much sodium is in egg drop soup?

Our low sodium egg drop soup recipe has just 177 mg sodium per 1.5 cup serving, as this soup recipe is made with low sodium ingredients. Commercial soups or restaurant soups will vary based on the ingredients they use, and may be much higher. Always ask a restaurant if they have information on sodium content before ordering.

What makes egg drop soup thick?

Corn starch and water is the key to a thick egg drop soup! The corn starch dissolved into cold water, making a ‘slurry’ which is poured into the boiling chicken stock which will thicken as they combine.

How to store leftover low sodium egg soup?

If you have leftover soup, store it in an airtight container and refrigerate for up to 2 days. Reheat on the stove top or in the microwave until hot and bubbling.

thick unsalted egg drop soup with green onions garlic and sesame oil

More Low Sodium Soup Ideas

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