Vegetarian Egg Drop Soup with Ginger & Turmeric

Total time25 min

Prep time10 min

Cook time15 min

Vegetarian Egg Drop Soup with Ginger & Turmeric

This silky, golden soup gets its warmth from fresh ginger, garlic, and a good hit of turmeric, simmered together until fragrant and glossy. A quick arrowroot slurry gives the broth just enough body to catch the egg as it's poured in, and that slow, steady stream is the secret to those long, delicate ribbons rather than clumpy bits. A finishing drizzle of toasted sesame oil and a scatter of sliced scallions bring a nutty, fresh contrast to the savory base. It comes together in minutes but tastes like something you'd order at a favorite noodle shop, and it's a comforting, satisfying bowl to add to a vegetarian weeknight rotation.

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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.
1 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground white pepper
1 tbsp coconut aminos
2 tbsp arrowroot starch
3 tbsp cold water
4 large eggs
½ tsp toasted sesame oil
salt, to taste

For serving

3 scallions (green tops only), thinly sliced (optional)

Instructions

1
Combine the chicken broth, ginger, garlic, turmeric, white pepper, and coconut aminos in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring once or twice, until the broth is fragrant and the garlic is no longer raw-smelling, about 5–6 minutes.
2
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Pour the slurry into the boiling broth while stirring constantly, then reduce the heat to medium. Cook, stirring, until the broth thickens slightly and turns glossy, about 1–2 minutes.

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