This Egg Drop Soup with Vegetables is a delicate soup that you can easily make at home. A fragrant broth lightly flavored with garlic, ginger, and green onions, holds soft, wispy ribbons of egg and tender vegetables creating the perfect delicate bite!
I will admit that I never used to order Egg Drop Soup growing up, I was always a wonton soup girl. But homemade egg drop is crazy easy to make and delicious in its own right.
Vegetable egg drop soup is light and airy. The ribbons of beaten egg are so thin and wispy it almost feels like you are just eating chicken broth with more mouthfeel. The addition of garlic, ginger, and green onions give the soup just enough flavor without being overpowering.
Traditional egg drop soup is made without veggies, with the simplest it can go being a 2 ingredient egg drop soup of just beaten eggs and broth. But adding vegetables and other seasonings is a fun way to switch things up.
Why you'll love this recipe
- Simple: This soup uses pantry and fridge staples and can be put together in 15 minutes or less.
- Easy to digest: This recipe is super easy to digest while still being nutritious and anti-inflammatory. A great option if you are feeling sick or nauseous.
- Customizable: Add or omit whatever veggies you would like to suit your tastes.
Ingredients and substitutions
- Chicken broth: Easily make this a vegetarian egg drop soup by using vegetable stock instead of chicken stock.
- Green onions: In place of green onions, use minced yellow onion or shallot.
- Ginger: This recipe uses dried ground ginger, but feel free to use fresh ginger instead. The easiest way to prepare fresh ginger is to grate it.
- Peas/mushrooms: These are some of my favorite vegetables to add to soup, but you can get really get creative here. Try spinach, zucchini, carrots, celery, bok choy, cabbage, or jalapenos.
How to make egg drop soup with vegetables
Start by heating up your broth to a simmer. While it's heating up, add in the minced garlic clove, ginger, sliced mushrooms, the whites of the green onions, and sesame oil.
Mix cornstarch with a little cold water to create a slurry. Once the soup comes to a slow boil, pour that combined slurry mixture into the boiling stock to thicken it. Allow it to cook for 1 minute and then reduce to a simmer.
In a small bowl (a pyrex measuring cup with a small spout works well), lightly beat your eggs. Gently and slowly pour the beaten eggs into the simmering stock, watching the egg set into ribbons. Use a spoon or chopsticks to keep the broth gently moving while you pour in the eggs.
Stir in peas and remove from heat.
Add salt to taste and serve with the green parts of the green onions as garnish.
- This soup cooks up quickly. Have all of your ingredients out and ready to go before you start. This ensures nothing gets overcooked, and you simply have to work on assembling.
What to serve with egg drop soup
This chinese restaurant classic makes a great starter for many meals. It is light and not too substantial so it pairs well with flavorful dishes as an appetizer or with a salad or potstickers for an easy lunch.
It pairs nicely with Spicy Beef and Broccoli, which is a very flavorful dish.
Egg drop soup is vegetarian as long as vegetable broth is used. Many recipes use chicken broth.
Yes, simply substitute in vegetable stock in place of the chicken stock for a vegetarian egg drop soup recipe. Miso broth also works.
To thicken it and to allow the eggs ribbons to form correctly. The cornstarch inhibits some of the protein bonds in the eggs and ensures that they remain silky and not rubbery. Watching the eggs set in beautiful strands is such a fun part of the process.
You can choose how thick or thin you would like your broth. This recipes uses 2 tablespoons for 4 cups of broth and it is a light/medium thickness. Simply add more or less cornstarch to suit your tastes.
Yes, you can. The flavor will be even milder and color white instead of a pale yellow.
Egg drop soup gets it yellow color from the addition of turmeric or yellow food coloring. Without any additives it will be paler but taste the same.
more veggie soup recipes
Egg Drop Soup with Vegetables
- 4 cups chicken broth
- 1 cup cremini or shiitake mushrooms sliced
- 1 tsp. ground ginger
- 3 green onions
- 1 garlic clove minced
- 1 tsp. sesame oil
- 2 tbsp. cornstarch
- 3 eggs
- ½ cup frozen peas
- salt to taste
- Start by heating up your broth to a simmer. While it's heating up, add in the minced garlic clove, ginger, sliced mushrooms, the whites of the green onions, and sesame oil.
- Mix cornstarch with a little cold water to create a slurry. Once the soup comes to a slow boil, pour that combined slurry mixture into the boiling stock to thicken it. Allow it to cook for 1 minute and then reduce to a simmer.
- In a small bowl (a pyrex measuring cup with a small spout works well), lightly beat your eggs. Gently and slowly pour the beaten eggs into the simmering stock, watching the egg set into ribbons. Use a spoon or chopsticks to keep the broth gently moving while you pour in the eggs.
- Stir in peas and remove from heat.
- Add salt to taste and serve with the green parts of the green onions as garnish.