Vegetarian Egg Drop Soup with Veggies

Name: Vegetarian Egg Drop Soup with Veggies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

Published November 11, 2017Last updated on May 24, 2019 By Candice Leave a Comment

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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).

Step by step making egg drop soup with vegetables.

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.