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    Home » Recipes » Soup

    Vegetarian Egg Drop Soup with Veggies

    Published: Nov 11, 2017 Modified: Oct 12, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Bowl of yellow egg drop soup with carrots and peas.

    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.

    Bowl of yellow egg drop soup with carrots and peas.

    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.

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to make this recipe
    4 FAQs
    5 Related Recipes
    6 Vegetarian Egg Drop Soup with Veggies

    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

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Cabbage and other soup ingredients on a countertop.

    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.

    A pot of cooked cabbage and carrots.

    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.

    FAQs

    Is egg drop soup good for you?

    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.

    Can I make egg drop soup without 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.

    How long does this soup keep in the fridge?

    This soup is best eaten fresh.

    What is in egg drop soup?

    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.

    Egg drop soup on a spoon over a bowl of soup.

    Related Recipes

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

    • Matzo Ball Soup
    • Agedashi Style Tofu
    • Vegetarian Cholent
    • Vegan Pho-Inspired Soup

    ★ Did you make this recipe? Please give it a star rating below!★

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    Bowl of yellow egg drop soup with carrots and peas.
    Print Recipe
    4.80 from 10 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. Ready in 20 minutes!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Soup
    Cuisine: Asian
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 185kcal
    Author: Candice

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    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.
    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.
    * My preference is to use peas and/or corn in this recipe. However, you can use any frozen vegetables you like, like mirepoix, as long as the size is similar to a pea.

    Nutrition

    Calories: 185kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 1299mg | Potassium: 295mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5965IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    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.

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    Reader Interactions

    Comments

    1. Shani singh

      November 21, 2021 at 4:30 pm

      3 stars
      Felt a little thick for my liking, needs more water so it’s not so much like oatmeal consistency.

      Reply
    2. Emdub

      July 29, 2021 at 10:21 pm

      5 stars
      Thank you! I love this. I was extra hungry added some cubes tofu. Yum.

      Reply
      • Candice

        July 30, 2021 at 8:45 am

        I'm so glad you liked it! Thank you so much for letting me know... and tofu is a great add!

        Reply
    3. Sarah R

      June 14, 2021 at 6:00 pm

      What substitute can be used for arrowroot?

      Thanks!

      Reply
      • Candice

        June 15, 2021 at 9:06 am

        Cornstarch... same quantity works great!

        Reply
    4. ashlei

      August 13, 2020 at 5:58 pm

      5 stars
      So hard to find vegetarian egg drop! Now I can make it myself! Thanks!

      Reply
      • Candice

        August 14, 2020 at 10:42 am

        I'm so glad to hear it, Ashlei... let me know how it goes!

        Reply

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