Vegetarian Comforting Egg Drop Soup
Warm up with this Vegetarian Comforting Egg Drop Soup, a quick and wholesome recipe that brings nourishing flavors to your bowl in just 25 minutes. Featuring silky ribbons of egg swirled into a rich, ginger-infused vegetable broth, this meatless twist on a classic is elevated with the natural sweetness of julienned carrots and sweet corn kernels. A touch of soy sauce and sesame oil adds umami depth, while freshly sliced green onions provide a vibrant, aromatic finish. Perfect for a cozy dinner or a light appetizer, this easy-to-make soup is the ideal combination of comfort and simplicity, tailored for vegetarian palates. Serve it piping hot and savor the soothing harmony of hearty veggies and delicate textures.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 0.5 teaspoon ground ginger
- 1 large carrot, julienned
- 0.5 cup sweet corn kernels
- 4 stalks green onions, thinly sliced
- 4 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 0.5 teaspoon sesame oil
Instructions
In a large pot, pour 6 cups of vegetable broth and bring it to a gentle simmer over medium heat.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a smooth slurry. Set aside.
Add 1 tablespoon of soy sauce and 0.5 teaspoon of ground ginger to the simmering broth. Stir to combine.
Introduce 1 julienned carrot and 0.5 cup of sweet corn kernels into the broth. Continue to simmer for about 5 minutes until the vegetables soften slightly.
Slowly pour the cornstarch slurry into the pot while stirring continuously until the broth thickens a little.
In a separate bowl, beat 4 large eggs. Gently pour the eggs into the soup, stirring slowly with a fork to create silky ribbons.
Add 0.5 teaspoon of salt and 0.25 teaspoon of white pepper to taste. Stir in 0.5 teaspoon of sesame oil for added aroma.
Divide the soup into bowls, sprinkle thinly sliced green onions on top, and serve hot.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 32.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 387 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3536 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
