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 the 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 create 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
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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 - You can use cornstarch instead, in the same quantity.
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.
It depends - many restaurants and manufacturers use MSG in their soup, making it less good for you. If you use a high-quality vegetable stock, preferably homemade, high-quality ingredients, and reduce the amount of sodium in the soup, then you are enjoying a healthy meal. Check out the nutrition information below for more info.
This soup uses arrowroot powder instead of cornstarch as the thickener. You can use cornstarch in a 1:1 substitution for the same effect.
This soup is best eaten fresh.
It has a vegetable or chicken stock base, and egg ribbons made from scrambling eggs and stirring them gently into the hot stock. A thickening agent like cornstarch or arrowroot powder is often used.
Feeling inspired to make this dish at home? You might also like to try one of these great soups next!
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Vegetarian Egg Drop Soup with Veggies
- 2 tablespoon flavorless oil like avocado, canola, vegetable
- 1 large carrot ¼" thick slices
- 2 cups cabbage shredded
- 2 scallions thinly sliced
- 2 tablespoon soy sauce
- ¼ teaspoon white pepper
- 3 cups vegetable stock
- 1 cup frozen corn and peas*
- 1 cup water
- 2 tablespoon arrowroot powder
- 3 eggs beaten well
- Heat 2 tablespoons of oil over medium heat. Add the 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.
This post was originally published in November of 2017 but was republished with new photos, and step by step instructions in May of 2019, and FAQs, some new photos, and a video in October of 2022.