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:
· 2 eggs (beaten)
· 1/2 carrot (cut into small cubes)
· 2 dried shiitake mushrooms (soaked, diced)
· 2 stalks greens (chopped, such as bok choy)
· 600ml water or chicken broth
🌴 Aromatics:
· 1 stalk chopped scallion
· A little shredded ginger (optional)
🌴 Seasonings:
· Salt, to taste
· A few drops of sesame oil (for finishing)
· A pinch of white pepper powder
· 1 tsp cornstarch (about 5g, mixed with water, optional)
🌴 Instructions:
- Heat the Broth
Pour the water or broth into a pot and bring to a boil. Add the carrots and mushrooms, and cook for 3 minutes to release the flavors. ⚠️ Note: The carrots and mushrooms take longer to cook, so add them first. - Add Greens and Thicken
Add the chopped greens and cook for 1 minute. If you prefer a thicker soup, drizzle in a little cornstarch slurry and stir well. ⚠️ Note: Don’t add too much, or the soup will become too thick. - Add the Eggs
Reduce to low heat and keep the broth at a gentle simmer. Slowly and thinly drizzle the beaten eggs into the pot in a circular motion, while gently stirring the broth with chopsticks. ⚠️ Note: Never pour the eggs in all at once, or you’ll get egg clumps instead of ribbons. I’ve tried pouring too fast, and it turned into a mushy egg soup. - Season and Serve
Once the egg ribbons float to the top, turn off the heat. Season with salt and a pinch of white pepper. Drizzle with sesame oil, sprinkle with scallion, and serve. ⚠️ Note: Add the sesame oil at the very end for the best aroma.
💡 More Light and Comforting Soups:
If you enjoy this vegetable egg drop soup, you should also try my [Tomato and Egg Soup] for another incredibly fresh and comforting bowl.
Want to explore more? Check out my full [soups] category!
💡 Tips:
The key to Vegetable Egg Drop Soup is “clear broth, fresh flavor, and silky egg ribbons.” Cook the carrots and mushrooms first to release their flavor. Drizzle the eggs slowly over low heat while stirring in a circular motion for beautiful ribbons. Add the sesame oil at the very end.
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