10-Minute Egg Drop Soup Recipe (Without Cornstarch)
Simplest and fastest egg drop soup recipe without cornstarch. Only 5 ingredients and 10 minutes are needed for this keto, paleo, low-carb, vegetarian, and gluten-free soup! Shall we?
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Background
We have a thing for soups (see: Semolina Noodle Chicken Soup, Beef Noodle, and Minestrone). But this one holds a very special place in our hearts!
To prepare it, you'll whisk a beaten egg in the hot broth until small ribbons or ‘flowers’ are formed. This process is how the soup got its name.
It’s hard to know exactly where it originated as soups with eggs and egg drop noodles are widespread. There is the Chinese flower soup, Italian Stracciatella, and more.
However, regardless of how many versions exist, our egg ribbon soup is the simplest and possibly tastiest of them all!
Why This Recipe Works
- For a soup made so quickly, it’s absolutely delicious! It'll be the best 10 minutes you'll spend this week!
- You probably already have all the ingredients on hand.
- This soup has LESS THAN 2% CARBS per serving. That's as low carb as it gets!
- It's also keto, paleo, vegetarian and gluten-free!
- No cornstarch, which means the soup doesn't become slimy or gelatinous. Instead, the broth is light and incredibly smooth.
Ingredients
Here are the ingredients for our egg drop soup.
- Stock: Sub with different broth or bouillon (cubes, cubed stock, or stock granules all work). All flavors work! We prefer chicken as it naturally goes well with eggs.
- Egg: Sub with duck, goose, or quail egg.
- Additional seasonings: Paprika, ginger, or Vegeta.
- Parsley: Sub with green onion.
- Thickening agents: For a thicker broth add a tablespoon of flour to the melting butter before adding the broth. This will make a light roux.
Instructions
Here's how to make this soup!
1. Heat the oil. Add butter.
2. Add stock. Stir. Bring to a boil.
3. Beat an egg. Add salt.
4. Add egg to soup. Whisk. Cook.
5. (Optional) Garnish.
Expert Tips
- Taste: While egg ribbons taste like delicious, steamed scrambled eggs, the overall soup flavor depends on your choice of soup stock or broth. Take note that this is the kind of soup that tastes best when made, and for up to a couple of hours.
- Storing & Reheating: While we don't recommend it at all, if you do choose to keep the soup overnight, keep it in the fridge. In this case, you MUST boil it before serving, not only reheat it. The taste of the egg will definitely change.
- Thickening: A light roux or cornstarch will thicken it. However, cornstarch is broken down by enzymes which later causes sliminess. So, if you want a thicker egg drop soup make sure to go with the roux.
Recipe FAQs
Not at all. It's nourishing and tasty. You'll probably be putting it in your regular rotation.
Yes. We recommend you eat this soup within a few hours of making it. If it tastes sour when you try it, discard it. While there are sour egg drop recipes, this soup isn’t supposed to be sour at all.
Like most warm liquids, egg drop soup feels great to eat when you’re down with a cold. We don’t claim any medicinal properties though.
More Comforting Soups
Thoughts?
If you make today's egg-drop soup without cornstarch and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Egg-drop Soup (Without Cornstarch)
Ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 4 cups chicken broth hot
- 1 egg
- ½ teaspoon salt
- Optional 2-3 tablespoons parsley (minced)
Instructions
- In a medium pot heat up butter and oil over high until butter melts.
- Add chicken broth and bring to a boil.
- (Parallel to step 2) In a small bowl beat an egg and salt until the egg yolk and egg white are completely integrated.
- Lower the temperature to low. Slowly pour the beaten egg into the broth while whisking (1-2 min). Cook another 3-4 minutes.
- Garnish with parsley and serve.
Notes
- Substitute chicken broth with vegetable or beef broth, or bouillon. If using bouillon use 2 teaspoons of powder, or 2 cubes, per 4 cups of water. Furthermore, you can substitute parsley with green onion, or omit it completely.
- For a thicker soup make a light roux. This is done by adding a tablespoon of flour to the melted butter and whisking it together until it turns dark yellow. Then add the broth.
- It’s best to consume this soup within a few hours of making it as the egg changes consistency after a while. Otherwise, keep it in the fridge and bring it to a boil before serving. Be aware the taste won't be the same as when you first made it.
I have been meaning to post a comment for years in order to thank you for this recipe! I stumbled upon it while I was a college student in the middle of final exams. Though my kitchen wasn’t abundant in ingredients, I always had the eggs, butter, and chicken broth on hand to make this soup. This soup fueled many late nights of studying, some pre- and post- party sessions, and even my graduation. Five years later and I still make this on quiet nights thinking back on how much I have grown and the many times I made this soup for myself, friends, and families. Wonderful memories and an amazing soup. Thank you, thank you, thank you!
Erin,
Thank you for stopping by to leave this comment. It made us teary eyed! These kinds of stories are the reason why we do what we do.
Hope you have many more moments of quiet reflection of how far you've grown, and what a wonderful life you're leading.
Best,
Aida and Aleksandra
I think this is going to be my new go-to recipe. I am a terrible Croatian because I just don't like soup. Very Rarely will I eat or make soup. However, I was in the mood for soup today but didn't want to mess up my entire kitchen before the weekend, and have something simmering forever, or anything too rich or thick. I came across this recipe and was very hesitant, but the 10-minutes and less than half a sink of dishes sold me. It tastes amazing. I didn't have to leave the house to get more ingredients.
5 Stars for convenience
5 Stars for taste
5 Stars for how easy it was
5 Stars for a quick to clean kitchen
Absolutely love it.
Thank you for sharing this amazing recipe!
Maria,
You are most certainly not a terrible Croatian 🙂
Glad the recipe is to your liking. I know what you mean about having to leave the house for ingredients...
Have a lovely rest of the weekend.
Saw this recipe for egg drop soup and had to make it. The flavors brought back so many memories. Dad would make this "fancy" soup only once a year for Slava so it was considered a special treat. Didn't realize all those years ago that it was so easy to make. Tastes so good. So I will be making this again many times. Thank you for the recipe.
Nada,
It's an honor for us to help you bring back good memories. Your dad sounds like he was/is a special guy.
Wishing you a happy Slava!
I'm not a very good cook, and one of the reasons is because I struggle with vague instructions. "Whisk energetically" was not clear to me, and so I think I whisked too much. Or, it's possible this is not the kind of egg drop soup I was expecting. The egg is much too broken up. Instead of cooking in a... stringy Manor(?) it is in tiny pieces clouding up the water.
As I said, I am not a good cook, and do not blame the recipe! Would you agree that over whisking is probably the problem?
Angela,
It's probably not due to over-whisking but because of the absence of starch. (This is more of a silky and light version.)
For more solid noodles look for a recipe with cornstarch.
Happy cooking!
Hello,
I have been to Medjugorje 5 times and love the food and wine! I am vegan for the most part but occasionally eat cheese or eggs. I have egg beaters in my fridge and I am wondering if I could use that instead of a regular egg for this recipe? Vegeta is a wonderful seasoning. I love the mushroom soup recipe that I found here at one time and make it often!
Louise,
Thanks for the comment! Glad you like the area.
Yes, give egg beaters a try, they should work.
Also, please report back - we're sure our other vegan followers would like to know.
Happy cooking!