Low Residue Egg Drop Soup Recipe

This light and silky egg drop soup is easy to digest, low in fiber, and perfect for anyone following a low residue diet. It’s warm, soothing, and quick to make with minimal ingredients.

This low residue egg drop soup has a delicate, smooth texture and gentle flavor. Made with clear chicken broth and a beaten egg, it’s easy on the digestive system. Optional cornstarch gives the soup a light thickness, and a hint of soy and sesame adds savory depth without fiber. It’s ideal for recovery, GI prep, or flare-up relief.

Ingredients Needed

• 1 cup chicken broth: clear, no vegetables or particles.
• ¼ tsp soy sauce: optional, for mild flavor.
• ¼ tsp sesame oil: optional, adds gentle aroma.
• 2 tsp water (optional): used to mix the cornstarch.
• 1 tsp cornstarch (optional): thickens slightly; safe if tolerated.
• 1 large egg: beaten until smooth.
• 1 drop yellow food coloring (optional): for appearance.
• ½ tsp white pepper (optional): skip if sensitive.
• ⅛ tsp salt (optional): adds mild seasoning.
• 1 tsp fresh chives (optional): can omit for strict low residue.

How To Make Low Residue Egg Drop Soup

Heat the Broth:
In a small saucepan, bring the chicken broth, soy sauce, and sesame oil to a boil.

Mix Cornstarch:
If using, dissolve cornstarch in 2 tsp water and stir into the boiling broth. Add food coloring if desired.

Add the Egg:
Slowly drizzle in the beaten egg while stirring constantly to form silky ribbons.

Season and Serve:
Add salt and white pepper if tolerated. Serve hot, garnished with chives (optional).

Recipe Tips

• Use clear broth only — no bits or pulp.
• Skip chives and pepper for very low residue needs.
• Stir gently while pouring the egg for ribbon-like texture.
• Use lactose-free broth if dairy-sensitive.

How to Store & Reheat

• Room Temperature: Not recommended.
• Fridge: Store in a sealed container up to 2 days.
• Freezer: Not recommended; egg texture may separate.

Nutrition Facts (per serving)

• Calories: ~90
• Sodium: ~420 mg
• Protein: ~6 g
• Fat: ~4 g
• Carbs: ~3 g
• Fibre: 0 g
• Sugar: ~1 g

FAQs

Low Residue Egg Drop Soup Recipe

Recipe by Evelyn ReedCourse: SoupsCuisine: Chinese-InspiredDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

90

kcal

This easy, low fiber egg drop soup is light, soothing, and ideal for sensitive digestion or low residue needs.

Ingredients

• 1 cup chicken broth

• ¼ tsp soy sauce

• ¼ tsp sesame oil

• 2 tsp water (optional)

• 1 tsp cornstarch (optional)

• 1 large egg, beaten

• 1 drop yellow food coloring (optional)

• ½ tsp white pepper (optional)

• ⅛ tsp salt (optional)

• 1 tsp fresh chives (optional)

Directions

• Bring broth, soy sauce, and sesame oil to a boil.
• Mix and add cornstarch slurry if using.
• Slowly stir in the beaten egg.
• Season with salt and pepper.
• Serve hot with or without chives.

Notes

• Omit chives, pepper, and sesame oil if on stricter low residue.
• Stir gently while pouring egg for silky strands.
• Use only clear broth — no floating herbs or particles.
• Serve immediately; texture changes if reheated.