Vegetarian Egg Drop Soup Recipe (Easy, High Protein)
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis Vegetarian Egg Drop Soup Recipe is an easy, comforting, and delicious soup that’s ready in just 15 minutes! This thick egg drop soup only has a few ingredients and makes a quick and tasty weeknight appetizer or side dish.
Thick ribbons of egg are cooked in a simple flavorful broth and topped with fresh green onions or scallions. Just like your favorite restaurant-quality dish, but easy to make at home (and more budget-friendly too)!
Serve this great vegetarian egg drop soup with our favorite vegan orange chicken, spaghetti stir fry noodles, or our crispy baked honey garlic tofu!
This vegetarian egg drop soup recipe is one of the simplest and quickest recipes around! Growing up, we had a really great Chinese restaurant in my town – and whenever my family went we would always get egg drop soup. I remember it being such a treat – thick and eggy with a yellow hue and bright green onions in the broth. Egg drop is still my favorite – but I like to make a better version at home.
Egg drop soup has a few great ingredients that make this soup shine! The sesame oil really completes the dish and gives the soup a complex flavor.
Why This Recipe Works
- It’s a great vegetarian version of the classic
- This fast soup is ready in 15 minutes – making it a great last-minute dinner idea or work-from-home lunch option.
- It’s comforting and satisfying
- Simple to make, cooks of any skill level can successfully make this soup.
- It’s versatile – you can add more or less soy sauce to taste, or even add sriracha, Thai hot sauce, or hot honey chili crisp for a spicier soup!
Ingredients You’ll Need
- Eggs
- Low Sodium Vegetable Stock – I like to use a low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Corn Starch: the secret to thicken the soup at the end, it really makes a difference.
- Toasted Sesame Oil: The sesame oil gives the perfect toasty flavor to the soup. Toasted sesame oil has a ton of flavor, so you only need a few drops.
- Turmeric – for a little extra yellow color
- Soy Sauce or Tamari: tamari is a gluten-free version of soy sauce – either can be used for this recipe depending on your dietary needs.
- Green onions – adding a little fresh green onion or scallion really completes this dish!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- Use egg whites (and discard the yolks) for a lighter version of this soup.
- You can add a handful of chopped vegetables to the soup if you prefer – snow peas, sliced baby bok choy, or a handful of baby spinach would be great additions.
- Add in some hot sauce to taste – I like a bit of sriracha with my egg drop soup for a spicier flavor.
How To Make This Soup
Step 1: In a medium pot, add the toasted sesame oil and heat over medium-low heat. Add the chopped garlic, and sauté until golden brown, 2-3 minutes.
Step 2: Add the vegetable stock, soy sauce, and turmeric and bring to a boil.
Step 3: In a small bowl, whisk together the corn starch and cold water (water must be cold!) until the corn starch dissolves. Slowly stir the corn starch mixture into the boiling vegetable broth.
Step 4: In a mixing bowl, crack the eggs and lightly scramble them for about 15 seconds.
Step 5: Add the eggs into the vegetable broth, slowly stir for 5 seconds, and remove the soup from heat. The hot broth will cook the eggs into ribbons.
Step 6: Top with green onions and enjoy hot! Serve with additional soy sauce and green onions to garnish.
Recipe FAQs
One way to thicken egg drop soup is to stir in a corn starch slurry (corn starch dissolved in water) which will thicken the broth like at a restaurant.
If you have leftover soup, store it in an airtight container and refrigerate for up to 2 days. Heat the soup on the stovetop or in the microwave before enjoying.
Use a vegetable stock or vegetable broth as the base of the soup. Traditional egg drop soup is made with chicken broth, so a vegetable base is a great meatless alternative.
More Vegetarian Soup Recipes
- Vegetarian Udon Noodle Soup
- Spaghetti Squash Soup
- Lentil Barley Soup
- Fasolatha, Greek White Bean Soup
- Vegetarian Pinto Bean Soup
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegetarian Egg Drop Soup
Equipment
- Pot
Ingredients
For the Soup
- 4 eggs
- 1 teaspoon toasted sesame oil
- 3 cloves garlic
- 4 cups Vegetable Stock
- 1 teaspoon soy sauce more/less to taste
- 1/4 teaspoon turmeric
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 2 large green onions finely chopped
Instructions
- In a medium pot, add the toasted sesame oil and heat over medium-low heat. Add the chopped garlic, and sauté until golden brown, 2-3 minutes.
- Add the vegetable stock, soy sauce, and turmeric and bring to a boil.
- In a small bowl, whisk together the corn starch and cold water (water must be cold!) until the corn starch dissolves. Slowly stir the corn starch mixture into the boiling vegetable broth.
- In a mixing bowl, crack the eggs and lightly scramble them for about 15 seconds.
- Add the eggs into the vegetable broth, slowly stir for 5 seconds, and remove the soup from heat. The hot broth will cook the eggs into ribbons.
- Top with green onions and enjoy hot! Serve with additional soy sauce and green onions to garnish.
Notes
- Use egg whites (and discard the yolks) for a lighter version of this soup.
- You can add a handful of chopped vegetables to the soup if you prefer – snow peas, sliced baby bok choy, or a handful of baby spinach would be great additions.
- Add in some hot sauce to taste – I like a bit of sriracha with my egg drop soup for a spicier flavor.
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Easy to make and tastes as good as a restaurant variety and more economical too
Our family orders egg drop soup at our favorite Chinese restaurant. I was amazed and super excited to make this recipe at home. It was just as delicious and cost soooo much less $