Vegetarian Egg Drop Soup

meatless egg drop soup vegetarian recipe with eggs, vegetable stock, and no chicken or meat added.

5 from 5 votes

This 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.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Easy Weeknight Meals, Soup

Cuisine: Asian

Servings: 2.5-cup servings

Calories: 230kcal

Author: Kelly Jensen

Cost: $1

Equipment

Pot
Mixing Bowl

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

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.

Nutrition