Vegetarian Egg Drop Soup
This comforting and quick egg drop soup features delicate strands of egg in a savory vegetarian broth. It's a light yet satisfying dish, perfect for a quick lunch or a starter. The subtle ginger and sesame oil flavors elevate this classic.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 123 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6.5 cupvegetable broth
- 1 tbspginger, grated
- 2 tbspsoy sauce
- 1 tspsesame oil
- 2 tbspcornstarch
- 3 pcsegg, beaten
cornstarch slurry
- 2 tbspwater
garnish
- 2 pcsgreen onion, thinly sliced
Equipment
fork · large pot · whisk · small bowl
The method
Step by step
- 1
In a large pot, combine the vegetable broth and grated ginger.
- 2
Bring the broth mixture to a boil over medium-high heat, then reduce the heat to a simmer.
About 5 min
- 3
Stir in the soy sauce and sesame oil.
- 4
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
- 5
Gradually whisk the cornstarch slurry into the simmering broth until it thickens slightly.
About 2 min
- 6
Slowly pour the beaten eggs into the simmering soup in a thin stream while stirring continuously with a fork or chopsticks to create delicate egg ribbons.
About 2 min
Cook’s note: Pour the egg slowly and stir gently to get fine strands. If you pour too fast or stir too hard, you'll get larger clumps.
- 7
Cook for another minute until the egg is set.
About 1 min
- 8
Remove the soup from the heat and ladle into serving bowls.
About 1 min
- 9
Garnish each serving with sliced green onions before serving warm.
Per serving
Nutrition
- Calories
- 123kcal
- Protein
- 7.4g
- Carbs
- 9.2g
- Fat
- 6.4g
- Fibre
- 0.3g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, stirring occasionally.
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