This easy Egg Drop Soup is loaded with vegetables and fluffy egg ribbons, making it a healthy and delicious version of the popular Chinese restaurant soup.
I created this easy egg drop soup because I seriously need Spring to hurry up and get here. I added a ton of bright veggies – asparagus, baby spinach, baby bok choy and carrots – to the basic ingredients of broth, eggs and green onions. Last night I also added chopped leftover chicken to make it a full meal.
In a nutshell, this soup is nutritious, gluten-free and very low calorie, but to me, it becomes a tasty satisfying comfort soup with all the additions. I love that the whole soup comes together in less than 20 minutes and I can scrounge around in my fridge for the veggies I have on hand to create it. It makes great leftovers the next day for lunch too. Keeping with an Asian theme, try serving the soup with Vegetable Summer Rolls or Honey Garlic Chicken or Beef – both easier to make than you think.
Tailor To Your Taste
- Broth: For a vegetarian version use vegetable broth (and add tofu if you like). Otherwise, use the traditional chicken broth – the best you can find. I often use undiluted Campbell’s chicken broth in a can and add slightly less water than called for to maintain a richer broth. Box broths work fine though as you can add plenty of your own flavors.
- Vegetables: I used asparagus, baby spinach, baby bok choy, green onions and carrots in the pictures. Other good options are diced broccoli, cauliflower, snow peas, nappa cabbage, peas, mushrooms. Tip: Finely dicing the vegetables means very little cooking time is needed to make them tender but not mushy. So don’t over boil the vegetables.
- Flavorings: Good options are ginger, sesame oil, soy sauce, rice vinegar, sriracha
- Additions: Add some chopped leftover or store-bought rotisserie chicken or tofu.
- Italian version: To make a Stracciatella-type soup, omit the sesame, cornstarch slurry and ginger – and add Parmesan cheese and basil leaves with whatever vegetables you like.
Shortcut for Easy Egg Drop Soup
- Use a frozen cube or two of ginger instead of grating fresh ginger.
- Buy pre-shredded carrots.
- Try adding a cup of prepackaged red or green coleslaw/cabbage (undressed of course)
- This soup can be kept in the fridge for a few days and rewarmed in the microwave or on the stove. The spinach may not maintain its vibrant green color but the taste won’t be affected. One option is to omit the spinach until you’re ready to serve the soup. This soup should not be frozen.
Easy Egg Drop Soup With Vegetables Recipe
- 4 cups Chicken or Vegetable Broth Note 1
- 2 carrots, peeled, finely diced
- 1 tsp fresh grated ginger (or more to taste)
- 3 cups other vegetables, finely diced e.g. asparagus, bok choy, broccoli, mushrooms, cauliflower
- 2 tbsp cornstarch (MIx with 2 tbsp water or broth to make a slurry)
- 3 eggs, lightly beaten I use a measuring cup with a spout for easy dribbling
- 2 large handfuls fresh baby spinach, roughly chopped
- 2 large green onions, finely chopped
- salt and pepper to taste
- sesame oil to taste (about 1/2-1 tsp)
- Optional: 1 tbsp soy sauce, 1 tsp sriracha, 1/2 tsp rice vinegar
- BOIL BROTH WITH CARROTS: Bring broth to boil. Add carrots and ginger (and soy sauce if using). Lower heat to medium and simmer for about 2 minutes.
- ADD OTHER VEGETABLES: Cook for 1-2 minutes just until tender.
- THICKEN BROTH; Add cornstarch slurry to the simmering broth. Stir 30 seconds. Broth will thicken slightly. You can make broth thicker if you prefer by adding more slurry e.g. 3 tbsp cornstarch and 3 tbsp. water.
- ADD EGGS: Stir simmering broth in a circular motion and slowly pour in beaten eggs while continuing to stir. Eggs will become feathery. Turn off heat.
- FINISH SOUP: Stir in chopped spinach to wilt (1 minute). Add chopped green onions. Add sesame oil, salt and pepper to taste (and sriracha and rice vinegar if using). Serve immediately.
- Which broth to use: Try to get the best/richest broth you can for a flavorful soup. Or use homemade. Obviously vegetarians will use vegetable broth. I often use undiluted chicken broth (such as Campbell's Broth in the can) so that I can control the amount of water added and not dilute it too much. Several box brands work well though as the vegetables, ginger, soy etc add extra flavor.
- Make ahead: This soup can be kept in the fridge for a couple of days and rewarmed in the microwave or on the stove. The spinach will not maintain its vibrant green color but the taste won't be affected. One option is to omit the spinach until you're ready to serve the soup.
Try another easy and delicious Chinese soup
Asian Vegetable Wonton Soup get the recipe