Vegetarian Coconut Aminos Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Warm ginger and coconut aminos simmer together into a savory, glossy broth, thickened just enough with a light tapioca slurry to coat the spoon. Beaten eggs are poured in a slow, steady stream to create those signature silky ribbons, then finished with a drizzle of toasted sesame oil for depth. Sliced scallion greens add a fresh, sharp bite on top, balancing the rich, umami base. It comes together fast, in one pot, with a texture that's pure comfort — soft egg ribbons suspended in a fragrant, ginger-forward broth. This version works well for a vegetarian table, delivering all the cozy, restaurant-style flavor without any fuss. It's an easy weeknight staple you'll want to keep on repeat.

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Ingredients

4 servings

4 cups chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
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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.
1 tsp fresh ginger, finely grated
2 tbsp coconut aminos
¼ tsp white pepper
½ tsp salt, or to taste
1 tbsp tapioca starch
2 tbsp cold water
4 large eggs
1 tsp toasted sesame oil
3 scallions, green parts only, thinly sliced

Instructions

1
Combine the chicken broth and grated ginger in a medium saucepan over medium-high heat and bring to a gentle boil, about 5–6 minutes.
2
Stir in the coconut aminos, white pepper, and salt. Taste and adjust seasoning.

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