Vegetable Egg Drop Soup is a light and refreshing home-style soup. Carrots, shiitake mushrooms, and greens are paired with silky egg ribbons, creating a colorful and flavorful broth. It’s light, healthy, and the perfect companion to rich dishes.
🌴 Ingredients:
· 1/2 carrot (about 50g, cut into small cubes)
· 3-4 shiitake mushrooms (cut into small cubes)
· 1 small handful of greens (bok choy or spinach, chopped)
· 2 eggs (beaten)
· 600ml water or chicken broth
🌴 Aromatics:
· A small piece of minced ginger (about 5g)
· 2-3 cloves minced garlic (about 10g)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 15ml)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cornstarch slurry, as needed (for thickening)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ingredients
Cut the carrot and shiitake mushrooms into small cubes, and chop the greens. ⚠️ Note: Cutting the ingredients smaller helps them cook faster and gives a more uniform texture. I’ve tried cutting them into large chunks before, and the carrots were still raw while the egg ribbons were overcooked, so don’t cut them too big. - Sauté the Aromatics
Heat oil in a pan. Add the minced ginger and garlic, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Vegetables
Add the diced carrots and mushrooms, and stir-fry over medium heat for 2 minutes until softened and fragrant. Add 1 tbsp (15ml) of light soy sauce and stir well. ⚠️ Note: Stir-frying the carrots and mushrooms first removes their raw taste and makes the soup sweeter. I’ve tried boiling them directly, and the mushroom flavor didn’t come out, making the soup taste flat. - Simmer the Broth
Pour in plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor of the vegetables. - Thicken the Soup
Turn to medium-low heat and drizzle in the cornstarch slurry, stirring constantly until the soup slightly thickens. ⚠️ Note: Thickening helps the egg ribbons float instead of sinking. I’ve tried adding the egg without thickening, and the egg sank to the bottom, leaving the soup looking watery. - Add the Eggs
Drizzle the beaten eggs into the pot in a circular motion. Wait for the ribbons to set before gently stirring. ⚠️ Note: Drizzling in a circle makes beautiful egg ribbons. Don’t stir too early, or they will break apart. I’ve tried stirring right after pouring, and the eggs turned into tiny scrambled bits. - Add the Greens and Serve
Add the chopped greens and cook for 1 minute until just tender. Add 2g (half a teaspoon) of salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add the greens at the very end to keep them bright and crisp. Add salt at the end for the freshest taste.
💡 More Delicious Recipes:
If you enjoy this light and comforting egg drop soup, you should also try my [Tomato and Egg Soup] for a tangy and savory classic.
Want to explore more comforting soups? Check out my full [Soups] category!
💡 Tips:
Cut the ingredients into small cubes for even cooking. Stir-fry the carrots and mushrooms first for a sweeter broth. Thicken the soup with cornstarch so the egg ribbons float. Drizzle the eggs in a circle for beautiful ribbons. Add the greens at the very end to keep them bright and crisp. Add salt at the end for the freshest taste.
❤️ Click the homepage for more delicious recipes!