Vegetarian Light Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

This soothing, silky soup comes together fast, with warming grated ginger infusing the broth as it simmers. A simple cornstarch slurry gives the base that signature light, glossy thickness, setting up the base for those classic ribbons everyone loves. Beaten eggs get poured in a slow, steady stream and swirled into long, delicate strands that turn opaque and tender in under a minute. A scatter of fresh scallion greens on top adds a clean, sharp bite that balances the richness of the ribbons. It's a fast, comforting bowl that fits neatly into a vegetarian kitchen, ready whenever you need something warm and restorative in minutes.

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Ingredients

4 servings

For the soup

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
½ tsp fine sea salt, plus more to taste

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For the egg ribbons

3 large eggs

For serving

2 scallions, green tops only, thinly sliced

Instructions

1
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5 minutes.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1–2 minutes until the broth thickens slightly and turns just barely translucent.

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