Vegetarian Egg Drop Soup with Veggies

This vegetarian egg drop soup is not just delicious, it’s the QUICKEST recipe for a soup that will keep you warm and comfy on the rainiest of days.

Easy Egg Drop Soup Step by Step

Heat the avocado oil over medium heat. Add your carrots, cabbage, scallions, soy sauce, and white pepper. Cook until tender, ~5 minutes (photos 1 & 2).

Add the stock, turn the temperature up to high, bring to boil, and then reduce to a simmer (photo 3).

Add the corn and peas. Cook ~1 minute (photo 4).

Add the arrowroot and water mixture. Stir to incorporate. Bring back to a simmer (photos 5 & 6).

Turn off the heat. Add the eggs while gently stirring in one direction. Serve immediately. Season to taste with soy sauce (see below photos 1-3).

Is egg drop soup good for you?

It depends. Many restaurants use MSG in their egg drop soup, making it less good for you. If you use a quality vegetable stock, preferably homemade, quality ingredients, and reduce the amount of sodium, then you are enjoying a healthy treat. See nutrition information below.

Egg drop soup without cornstarch

This egg drop soup uses arrowroot powder instead of cornstarch as the thickener. When you add the arrowroot powder mixture to the soup, make sure the powder is mixed well with the water to avoid clumps.

Print Recipe

5 from 6 votes

Vegetarian Egg Drop Soup with Veggies

This vegetarian egg drop soup is not just delicious, it's the QUICKEST recipe for a soup that will keep you warm and comfy on the rainiest of days.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Soup

Cuisine: Asian

Servings: 4

Calories: 181kcal

Author: Candice

Ingredients

• 2 tbsp avocado oil
• 1 large carrot 1/4" thick slices
• 2 cups shredded cabbage
• 2 scallions thinly sliced
• 2 tbsp soy sauce
• 1/4 tsp white pepper
• 2 cups vegetable stock
• 1 cup frozen corn and peas
• 1 cup water
• 2 tbsp arrowroot powder
• 3 eggs beaten well

Instructions

• Heat the avocado oil over medium heat. Add your carrots, cabbage, scallions, soy sauce, and white pepper. Cook until tender, ~5 minutes.
• Add the stock, turn the temperature up to high, bring to boil, and then reduce to a simmer.
• Add the corn and peas. Cook ~1 minute.
• Add the arrowroot and water mixture. Stir to incorporate. Bring back to a simmer.
• Turn off the heat. Add the eggs while gently stirring in one direction.
• Serve immediately. Season to taste with soy sauce.

Notes

When you add the arrowroot powder mixture to the soup, make sure the powder is mixed well with the water to avoid clumps.

When you add the beaten eggs to your soup, make sure it is hot, the burner is off, and that you only stir in one direction.

Nutrition

Calories: 181kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 1062mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5380IU | Vitamin C: 19.6mg | Calcium: 53mg | Iron: 1.5mg

Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I’d love to see what you’re making!

Egg Drop Soup Nutrition

Per serving: Calories: 181; Total Fat: 10g; Cholesterol: 123mg; Sodium: 1062mg; Potassium: 286mg; Carbs: 16g; Protein: 7g.

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