Vegetarian Gluten Free Egg Drop Soup

Total time20 min

Prep time5 min

Cook time15 min

Silky ribbons of egg are the star here, poured in a slow, steady stream and set into delicate strands in a fragrant, ginger-warmed broth. Tamari and white pepper build savory depth, while a quick cornstarch slurry gives the whole pot that glossy, restaurant-style thickness. A finishing drizzle of sesame oil adds nutty richness, and sliced green onion tops bring a fresh, crisp bite to every bowl. It's a fast, comforting soup that comes together in minutes and fits neatly into a vegetarian kitchen. Whether you're craving a light starter or a cozy solo lunch, this one delivers big flavor with very little effort.

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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, grated
1 tbsp tamari
¼ tsp white pepper
3 large eggs
1 tsp sesame oil

For the slurry

3 tbsp cornstarch
3 tbsp cold water

For serving

2 green onions, thinly sliced (green tops only)

Instructions

1
Combine the chicken broth, grated ginger, tamari, and white pepper in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer.
2
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.

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