Vegetarian Classic Egg Drop Soup

Total time20 min

Prep time5 min

Cook time15 min

Silky ribbons of egg swirl through a warm, ginger-scented broth in this comforting bowl, thickened to that classic light, glossy texture with a simple cornstarch slurry. A touch of toasted sesame oil and white pepper rounds out the flavor with just the right savory depth, while sliced scallions on top add a fresh, sharp bite. It comes together in minutes, which makes it an easy weeknight starter or a light lunch on its own. This version fits neatly into a vegetarian kitchen, so you can enjoy the same wispy egg ribbons and cozy broth you'd expect from the classic. Every spoonful is warm, soothing, and satisfying, whether you're fighting a cold or just craving something simple and restorative.

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Ingredients

4 servings

4 cups low-sodium chicken broth
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Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp ground ginger
¼ tsp ground white pepper
½ tsp toasted sesame oil
1 tsp soy sauce
3 tbsp cornstarch
3 tbsp cold water
3 large eggs
salt to taste

For serving

2 scallions, thinly sliced (optional)

Instructions

1
Combine the chicken broth, ground ginger, white pepper, sesame oil, and soy sauce in a medium saucepan. Bring to a steady simmer over medium-high heat.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.

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