This Vegetarian Egg Drop Soup Recipe is simple, comforting, and quick- ready in 10 minutes, this soup only has a few ingredients and is a tasty weeknight meal. Great to serve along side a stir fry, crispy baked tofu, or spring rolls.
Crack the eggs into a medium bowl, and quickly scramble with a fork. In a medium sauce pan, mix the vegetable stock and corn starch and whisk together.
Turn burner on medium heat, and bring to a boil. Reduce heat to a simmer and add the sesame oil and crushed red pepper flakes.
Slowly whisk the scrambled eggs into the broth and continue to a stir with a fork until the eggs become thin ribbons.
Turn off heat and garish with green onions and a drizzle of tamari for flavor.