Vegetarian Egg Drop Soup
This Vegetarian Egg Drop Soup is a quick, comforting Chinese-inspired soup that comes together in just 15 minutes. A rich, well-seasoned vegetable broth is thickened with a cornstarch slurry, then finished with silky ribbons of beaten egg, toasted sesame oil, and fresh green onions. It's completely meat-free, naturally low-carb, and endlessly customizable with add-ins like corn, tofu, or mushrooms.
Equipment
- Medium saucepan or soup pot (3-quart)
- Liquid measuring cup with pour spout Ideal for streaming eggs into broth
- Small bowl For mixing cornstarch slurry
- Whisk
- Ladle
- Cutting board and knife For slicing green onions
Ingredients
For the Soup
- 4 cups low-sodium vegetable broth about 950ml; use a good-quality, flavorful broth
- 3 large eggs beaten until fully combined
- 2 tbsp cornstarch
- 3 tbsp cold water must be cold to prevent lumps
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp toasted sesame oil added at the end to preserve flavor
- 1/4 tsp ground ginger or 1 tsp freshly grated ginger
- 1/4 tsp ground white pepper
- 1/4 tsp turmeric optional, for golden color
- salt to taste
For Garnish
- 2 green onions (scallions) thinly sliced
Instructions
- Beat 3 eggs in a liquid measuring cup until fully combined. In a separate small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.
- Add the vegetable broth, soy sauce, ground ginger, white pepper, and turmeric (if using) to a medium saucepan over medium-high heat. Bring to a gentle boil.
- Reduce heat to medium, give the cornstarch slurry a quick stir, and pour it slowly into the simmering broth while stirring constantly for about 30 seconds until the broth thickens and turns glossy.
- Reduce heat to low, then slowly stream the beaten eggs into the broth in a thin, steady stream while stirring gently in a circular motion. Let the eggs rest undisturbed for 10-15 seconds to set.
- Stir in the toasted sesame oil and taste the soup, adjusting salt or soy sauce as needed. The soup is ready when hot, fragrant, and seasoned to your liking.
- Ladle the soup into bowls and top generously with sliced green onions. Serve immediately while piping hot.
Notes
- Use a flavorful vegetable broth you'd be happy drinking on its own. The broth is the foundation of this soup, so quality matters.
- Always mix cornstarch with cold water, never warm or hot. Warm water causes the starch to cook prematurely and creates lumps in the slurry.
- Reduce the heat to low before streaming in the eggs. A boiling broth scrambles the eggs rather than forming silky ribbons.
- Pour the eggs from about 6 inches above the pot in a very thin, slow stream for long, delicate ribbons. A fast pour creates smaller, fluffy egg pieces.
- Don't skip the sesame oil. It goes in at the very end off the heat to preserve its full nutty flavor and aroma.
- For a vegan version, substitute the eggs with Just Egg liquid. It streams and sets in broth in a very similar way to regular eggs.
- Swap soy sauce for tamari or coconut aminos and verify your broth is certified gluten-free to make this soup completely gluten-free.
- Optional add-ins: stir in 1/2 cup canned corn, cubed firm tofu, sliced shiitake mushrooms, or a handful of baby spinach after the broth thickens and before adding the eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Do not freeze; egg ribbons break down when frozen and thawed.
- To reheat, warm gently on the stovetop over medium-low heat and add a splash of broth to thin if needed. The soup thickens as it sits.
Nutrition
Serving: 1BowlCalories: 90kcalCarbohydrates: 6gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 430mgPotassium: 180mgSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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