Egg Drop Soup

Our egg drop soup with vegetables is a delicious spinon a classic Asian soup! It is easy to make, warm and comforting, and comestogether in just 15 minutes. Swap the broth for vegetable broth to make thisrecipe vegetarian.

Course Soups

Cuisine Asian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 132

Author In Fine Taste--Alyssa

Ingredients

4 cups chicken broth or vegetable broth for vegetarian version)
½ cup frozen corn
1 cup frozen peas and carrots
1 tablespoon soy sauce
¼ teaspoon turmeric (optional, adds a little flavor and yellow coloring)
2 teaspoons minced garlic (or ½ teaspoon garlic powder)
2 teaspoons finely minced ginger (or ½ teaspoon ground ginger)
2 tablespoons cornstarch + 2 tablespoons water
3 large eggs whisked
Salt and pepper to taste
½ teaspoon sesame oil
Green onions thinly sliced (optional)
Other optional add-ins—chili oil, crushed red pepper, sesame seeds, garlic scapes

Instructions

Add broth, frozen vegetables, soy sauce, sesame oil, turmeric( optional), garlic, and ginger, to a pot on the stove over medium-high heat. Bring to a simmer.
Make your cornstarch slurry by whisking together the cornstarch and water. Add it to your soup mixture while stirring.
Reduce the heat on the soup so it is not bubbling. Whisk together your eggs until smooth and slowly stream the eggs into the hot soup while gently stirring the soup. Let the eggs set for a few seconds before serving. Add salt and pepper to taste.
Bring soup to a simmer. While whisking quickly, slowly pour eggs into simmering broth, creating thin ribbons of cooked egg in the soup.
Best served immediately, top with sliced green onions.Other optional, but tasty toppings are a small drizzle of chili oil, crushed red pepper, sesame seeds, and sliced garlic scapes.

Video

Notes

Use whatever veggies you have on hand. I like to use corn, peas, and carrots in this egg drop soup with vegetables, but the possibilities are endless! Use whatever vegetables you have in your freezer or fridge. Other good vegetable options for this soup are spinach, bok choy, Napa cabbage, snow peas, mushrooms, or shallots.
Make your soup thicker. If you like an extra thick egg drop soup all you need to do is add more cornstarch to your slurry. You can even do this after the eggs are cooked if you decide you’d like it thicker at the end.
Thick or Thin egg ribbons. I like my egg ribbons on the thicker side, for this it is best to add the eggs while the broth is hot, but not boiling, stirring slowly. If you like thinner egg ribbons you can add the eggs while the soup is simmering, while stirring quickly.
How to Store this Recipe. This soup is best served fresh. Any egg drop soup with vegetables leftovers should be stored in the refrigerator for up to 4 days and rewarmed in the microwave or on the stove. I do not recommend you freeze this soup.

Nutrition