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!
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.
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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.