Vegetarian Egg Drop Soup with Veggies

This Vegetarian Egg Drop Soup is inspired by a comforting dish perfect for any night of the week. It’s ideal for those “I need a hearty, comforting meal but don’t want to cook for ages” moments. You can mix and match the veggies in the dish to suit your tastes and add in some protein like tofu or chicken if you like.

This recipe is not a traditional recipe but instead inspired by the classic egg drop soup.

The soup’s texture (and name) comes from the egg that is literally ‘dropped’ into the hot soup base, which cooks the egg. The cooked egg creates a distinct yellow and white swirls in the soup.

Why this Recipe Works

This is a super popular order for take-out for good reason! This egg drop soup is packed with veggies, so it is filling, nutritious, and always hits the spot.

You can even customize this recipe with other veggies, or add in a protein like tofu or chicken.

The egg is scrambled and slowly stirred into the soup so it creates spots and ribbons of egg throughout the soup. This along with the arrowroot/cornstarch creates the viscous liquid that this soup is known for.

Egg drop soup isn’t usually packed with veggies. This version is packed with veggies so you can enjoy it as a meal and not just an appetizer.

Ingredients & Substitutions

Oil – Use a flavorless oil like avocado, vegetable, or canola.

Soy sauce – Use what you have on hand whether it’s low sodium, tamari, or something else. You can substitute it with liquid or coconut aminos. Aminos tend to be slightly sweeter, so you might need to add a touch of salt.

Frozen corn and peas – Feel free to add/replace with frozen veggies of your choice such as mirepoix. The key is the size – you don’t want them to be bigger than a large pea.

Arrowroot powder – This soup uses arrowroot powder instead of cornstarch as the thickener. You can use cornstarch in a 1:1 substitution for the same effect.

Eggs – Keep your eggs at room temperature, don’t use them straight from the fridge.

How to make this recipe

Heat two tablespoons of flavorless oil in a large pan over medium heat. Add your carrots, cabbage, scallions, soy sauce, and white pepper. Cook until the veggies are tender, which takes about 5 minutes.

Add the vegetable stock, then turn the temperature up to high. Bring the stock to a boil, and then reduce the temperature down to a simmer.

Now, add in the frozen corn and/or peas. Cook for about 1 minute.

Next, add the arrowroot or cornstarch powder to the water, and mix well to remove any clumps. Pour this mixture into the soup – this is what helps to thicken the soup. Stir to incorporate fully. Then bring the soup back to a low simmer.

Next, turn off the heat. Add the beaten eggs to the soup while gently stirring in one direction. This helps cook the egg evenly and creates those classic egg ribbons.

Taste the soup and adjust the seasoning to your liking with soy sauce, salt, and white pepper. Serve immediately!

Note: This recipe is best served immediately and does not keep well overnight. If you will not be enjoying it all right after you make it, it is best to cut the recipe in half.

Related Recipes

Feeling inspired to make this dish at home? You might also like to try one of these great soup recipes next!

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