Vegetarian Egg Drop Soup
This vegetarian egg drop soup delivers the same silky, golden broth with signature wispy egg ribbons as the classic takeout favorite, all without any chicken stock. Made with simple pantry staples, it comes together in under 20 minutes for a restorative and satisfying bowl.
Equipment
- Medium saucepan - 2 to 3-quart capacity
- Small mixing bowl
- Whisk or fork
- Ladle or large spoon
- Liquid measuring cups
- Sharp knife
- Cutting board
- Fork or chopstick - For swirling the broth
Ingredients
- 4 cups vegetable broth - 960 ml, low-sodium preferred
- 3 large eggs
- 2 tablespoons cornstarch - 16 g
- 3 tablespoons cold water - 45 ml
- 1 tablespoon soy sauce - 15 ml, or tamari for gluten-free
- 1 teaspoon toasted sesame oil - 5 ml
- 0.5 teaspoon ground ginger - or 1 teaspoon freshly grated ginger
- 0.25 teaspoon white pepper
- 0.25 teaspoon turmeric - optional, for golden color
- 2 stalks green onions - thinly sliced, for garnish
- salt - to taste
Instructions
- Whisk the 3 large eggs thoroughly in a small bowl until no streaks remain and set aside.
- In a separate bowl, stir together 2 tablespoons cornstarch and 3 tablespoons cold water until smooth and set aside.
- Pour 4 cups vegetable broth into a medium saucepan over medium-high heat. Add 1 tablespoon soy sauce, 1/2 teaspoon ginger, 1/4 teaspoon white pepper, and 1/4 teaspoon turmeric (if using). Stir and bring to a gentle boil.
- Stir the cornstarch slurry, then slowly pour it into the boiling broth while stirring constantly. Cook for 1 to 2 minutes until the broth lightly coats the back of a spoon.
- Reduce heat to a gentle simmer. Stir the broth in a slow, circular motion with a fork or chopstick. Slowly pour the beaten eggs in a thin, steady stream from a height of 6 to 8 inches. Stop stirring and let cook for 30 seconds, then gently stir once.
- Remove the soup from heat. Stir in 1 teaspoon of toasted sesame oil. Taste and adjust salt as needed. Ladle into bowls and garnish generously with sliced green onions. Serve immediately.
Notes
- Use cold water for the cornstarch slurry to avoid lumps. Hot water activates the cornstarch too early and creates clumps.
- Keep the broth at a gentle simmer, not a rolling boil, when adding the eggs. A vigorous boil shreds the eggs into tiny bits instead of forming elegant ribbons.
- Pour the beaten eggs slowly and from a height of 6 to 8 inches. This creates the signature wispy texture.
- Stir the broth in a circular motion while pouring the eggs. Without swirling, the eggs will form clumps rather than beautiful ribbons.
- Add the toasted sesame oil off the heat to preserve its delicate aroma and flavor.
- White pepper is traditional for this soup and offers a subtle warmth that black pepper doesn't provide.
- For a thicker, more velvety soup, use an additional 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The broth may thicken when cold; add a splash of water or broth when reheating gently on the stove.
- Freezing is not recommended, as the egg strands become rubbery and watery after thawing.
- This soup is naturally gluten-free when you use tamari instead of soy sauce. Always check your vegetable broth label to ensure it's gluten-free.