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?
What Is It
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.
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.
(Our lightning-fast instructions are here to give you an idea of how to make this dish. More detailed information is on the recipe card below!)
1. Heat up 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.
- 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. 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.
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.
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Prijatno and bon appetit!
10-Minute Egg Drop Soup Recipe (Without Cornstarch)
- 2 tablespoons oil
- 2 tablespoons butter
- 4 cups chicken broth hot
- 1 egg
- ½ teaspoon salt
- Optional 2-3 tablespoons parsley (minced)
- 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 energetically (1-2 min). Cook another 3-4 minutes.
- Garnish with parsley and serve.