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.

A white of yellow egg drop soup with carrots and peas and a white spoon.

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

Cabbage and other soup ingredients on a countertop with text labels.

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.

A large stock pot of cooked cabbage and carrots on a stovetop.

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.

Hands pouring whisked eggs into a stock pot of vegetables and broth.

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.

Egg drop soup on a large white spoon over a bowl of yellow soup in a white bowl.

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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Bowl of yellow egg drop soup with carrots and peas.

Vegetarian Egg Drop Soup with Veggies

4.82 from 11 votes
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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. Ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: Asian
Diet: Kosher, Vegetarian
Servings: 4
Calories: 185kcal


  • 2 tbsp flavorless oil like avocado, canola, vegetable
  • 1 large carrot 1/4" thick slices
  • 2 cups cabbage shredded
  • 2 scallions thinly sliced
  • 2 tbsp soy sauce
  • 1/4 tsp white pepper
  • 3 cups vegetable stock
  • 1 cup frozen corn and peas*
  • 1 cup water
  • 2 tbsp 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.



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.


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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.


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