This Vegetarian Egg drop Soup Recipe is healthier, delicious, and quick to make. Silky and comforting, this is the perfect soup for any weather.
Egg drop soup has always been my go-to at Chinese buffets. It fascinated me how they could create the egg to look like that. The secret is in the name. You “drop” some egg into hot soup. Simple as that, right?
Well doing more research and I found out the original Chinese name translates to egg flower soup. This refers to when you stir and drop your eggs in, they create little flower patterns within the soup. That sounds beautiful.
Making it at home isn’t difficult, but it does mean you can control the ingredients. No chicken broth and no msg. This version of egg drop is just like what you would get at a restaurant, just using more healthier ingredients. But no sacrifice in taste.
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Ingredients for Vegetarian Egg Drop Soup Recipe
- No Chicken Bouillon. This is a Vegetarian bouillon paste that is made to taste like chicken bouillon. My favorite is the one from Better than Bouillon
- Mushroom seasoning. This is a natural msg from dried mushrooms. The flavor is pure umami.
- Sugar. Believe it or not, sugar is similar to salt. It enhances the flavor of food. Adding just a little bit will balance the flavor inside the soup. This is optional.
- White pepper. This adds spice and flavoring to the soup. The white pepper works better with eggs (I use it in omelets) and soups because it dissolves better in water than black pepper does.
- Turmeric. This is to strengthen the yellow color. This is just for color. Traditional egg drop soups from the restaurants use food coloring in theirs, which you ca use if you want, but I prefer turmeric.
- Cornstarch. This is to thicken the soup.
- Eggs. Try to get organic large brown eggs. They taste better.
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Vegetarian Egg Drop Soup
Materials
- 4 cups water
- 1/2 tbsp no chicken bouillon
- 1/2 tbsp mushroom seasoning
- 1/2 tsp oil
- salt to taste
- 1/8 tsp sugar
- 1/8 tsp white pepper
- 1/2 tsp tumeric or a few drops of yellow food coloring (this is optional for color)
- 2 tbsp cornstarch + 1/3 cup water
- 3 eggs, lightly beaten
- 1 scallion chopped
Instructions
- Bring water to a simmer and then add the bouillon, mushroom seasoning, oil, and a pinch of salt to taste.
- Add the sugar, white pepper, and turmeric (or food coloring).
- In a bowl, mix your cornstarch and cold water together to make a cornstarch slurry. This will thicken your soup. Once it reaches a boil, pour the cornstarch slurry in. It should thicken almost immediately.
- In a separate bowl, lightly beat your three eggs together with a fork.
- Lower the heat of the soup until it is barely a simmer. Then using a ladle or wooden spoon, mix the soup to create a swirl. Pour the eggs in slowly while swirling the soup.
- How fast you swirl it will determine how big or small your egg "flowers" turn out. Do it to your preference.
- Sure hot with fresh scallions on top. Enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
i have always loved egg drop soup but these were beyond the best.
Egg drop definitely on top of my favorites
I also love ramen soup the best