SoupAppetizerSide Dish

Vegetarian Egg Drop Soup

Name: Vegetarian Egg Drop Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 4 cup vegetable broth; 1 tbsp ginger grated; 2 clove garlic minced; 2 tbsp soy sauce; 2 tbsp cornstarch; 2 tbsp water; 2 pcs egg large, beaten; 1 tsp sesame oil; 2 pcs green onion chopped; 0.5 tsp white pepper (optional)

Savor the delicate flavors of this quick and comforting Vegetarian Egg Drop Soup, a Chinese-inspired classic. Silken ribbons of egg float in a savory, aromatic broth, infused with fresh ginger and garlic, and finished with a hint of toasted sesame oil. It's a light, satisfying dish perfect as an appetizer or a wholesome meal.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 93 kcal

Vegetarian

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 cupvegetable broth
1 tbspginger, grated
2 clovegarlic, minced
2 tbspsoy sauce
2 tbspcornstarch
2 pcsegg, large, beaten
1 tspsesame oil
0.5 tspwhite pepper(optional)

slurry

2 tbspwater

garnish

2 pcsgreen onion, chopped

Equipment

Medium saucepan or pot · Whisk · 2× Small mixing bowl · Chef's knife · Cutting board · Measuring spoons · Measuring cups

The method

Step by step

1
Mince the fresh ginger and garlic finely.
About 2 min
Cook’s note: For an easier prep, use a microplane to grate the ginger and garlic directly into the pot.
2
Chop the green onions, separating the white and light green parts from the dark green tops.
About 1 min
Cook’s note: The white and light green parts can be added to the broth for more flavor, while the dark green tops are best reserved for garnish.
3
In a medium saucepan or pot, combine the vegetable broth, minced ginger, and minced garlic.
4
Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to a gentle simmer.
About 5 min
Cook’s note: A gentle simmer prevents the broth from reducing too quickly and allows the flavors to meld without over-concentrating.
5
Stir in the soy sauce and white pepper, if using, and continue to simmer for 5 minutes to allow the flavors to fully infuse the broth.
About 5 min
Cook’s note: Taste the broth at this stage and adjust soy sauce or pepper to your preference. Remember, the eggs will dilute the flavor slightly.
6
While the soup simmers, whisk together the cornstarch and cold water in a small bowl until a smooth, lump-free slurry forms.
About 1 min
Cook’s note: Using cold water prevents the cornstarch from clumping. Ensure there are no dry bits of cornstarch remaining.
7
Slowly pour the cornstarch slurry into the simmering soup in a thin, steady stream while continuously stirring with a whisk or spoon, until the soup visibly thickens to a light consistency.
About 2 min
Cook’s note: Constant stirring is crucial here to prevent lumps and ensure even thickening. The soup should coat the back of a spoon lightly.
8
In a separate small bowl, lightly beat the two eggs with a fork until just combined, but not frothy.
About 1 min
Cook’s note: Avoid over-beating the eggs; you want the yolk and white to be just incorporated for the best ribbon texture.
9
Once the soup has thickened, slowly drizzle the beaten eggs into the hot soup in a thin, continuous stream while gently stirring the soup in one direction with a fork or chopsticks.
About 1 min
Cook’s note: Stirring slowly and consistently in one direction as you drizzle the egg creates beautiful, long, delicate egg ribbons. Do not stir vigorously.
10
Remove the pot from the heat immediately after adding the eggs to prevent them from becoming tough or rubbery.
Cook’s note: The residual heat of the soup is enough to cook the delicate egg ribbons perfectly.
11
Stir in the sesame oil, ensuring it is evenly distributed throughout the soup.
Cook’s note: Add sesame oil at the very end to preserve its distinct nutty aroma and flavor.
12
Ladle the hot soup into individual serving bowls and garnish generously with the reserved chopped dark green onion tops before serving.
Cook’s note: Serve immediately to enjoy the soup at its best, with the eggs still tender and the broth piping hot.

Per serving

Nutrition

65%Score

Calories: 93.4kcal
Protein: 5g
Carbs: 8.3g
Fat: 4.5g
Fibre: 0.4g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This soup is wonderfully versatile. For a heartier meal, consider adding thinly sliced mushrooms, tofu, or a handful of spinach during the last few minutes of simmering. A dash of chili oil or a sprinkle of red pepper flakes can add a pleasant kick for those who enjoy a bit of spice. Serve alongside spring rolls or steamed dumplings for a complete Asian-inspired appetizer spread.

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, as this can alter the texture of the eggs.