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🇨🇳 Chinese
Vegetarian Egg Drop Soup
🇨🇳 Chinese
A light, silky broth with ribbons of egg, ginger and white pepper. This vegetarian version swaps in vegetable stock. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy Ingredients
- 🫙Ginger3 thin slices
- 🥚Eggs2, beaten
- 🫙Vegetable Stock4 cups
- 🧅Spring Onions2, sliced
- 🫙Soy Sauce1 tsp
- 🌶️White Pepper1/4 tsp
- 🌽Cornstarch1 tbsp
Optional extras
Instructions
- 1
For this vegetarian version, use vegetable stock for chicken broth wherever the steps mention them.
- 2
Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
- 3
Stir in cornstarch mixed with water until slightly thickened.
- 4
Stir the soup in one direction and slowly pour in the eggs to form ribbons.
- 5
Finish with sesame oil and spring onions.
Chef's tip
Pour the egg in a thin stream while stirring gently for fine ribbons.
Vegetarian Egg Drop Soup
- Time
- 17 min
- Serves
- 3
- Level
- Easy
- Prep / cook
- 5 / 12 min
Ingredients
- 🫙 Ginger3 thin slices
- 🥚 Eggs2, beaten
- 🫙 Vegetable Stock4 cups
- 🧅 Spring Onions2, sliced
- 🫙 Soy Sauce1 tsp
- 🌶️ White Pepper1/4 tsp
- 🌽 Cornstarch1 tbsp
Optional
Steps
- For this vegetarian version, use vegetable stock for chicken broth wherever the steps mention them.
- Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
- Stir in cornstarch mixed with water until slightly thickened.
- Stir the soup in one direction and slowly pour in the eggs to form ribbons.
- Finish with sesame oil and spring onions.
