How to make Vegetable Egg Drop Soup like a pro? I’ll guide you through every step of the way. You only need 10 minutes! Making vegetable egg drop soup at home is quick and easy. The freshness of the ingredients and the flavors beat any takeout. Plus, It’s so much healthier and more affordable!
Vegetable Egg Drop Soup Recipe
Serving: 4 to 6
Prep time: 4
Cook time: 6
Ingredients:
6 cups chicken stock
½ teaspoon sea salt
2 tablespoons carrots, minced
1 king oyster mushroom, cut into 1/3-inch cubes
1 cup cabbage, cut into 1/3-inch pieces
½ cup corn kernels
3 tablespoons cornstarch
9 tablespoons water
4 large eggs
Pinch of white pepper
Dash of sesame oil
2 tablespoons scallions, thinly chopped
Vegetable Egg Drop Soup Instructions
To prepare the eggs:
- In a bowl, crack the eggs inside. Whisk.
To prepare the cornstarch slurry:
- In a bowl, add the cornstarch and water. Whisk. (This will thicken the soup and give it a slightly silky texture. You could replace it with sweet potato starch or potato starch.)
To cook the egg drop soup:
- In a pot over high heat, pour the chicken stock inside and season it with salt. Mix well. (Add more or less based on your preference.)
- Bring it to a boil.
- Then add the carrots, king oyster mushrooms, cabbage, and corn kernels to the pot. Cook for about 3 minutes.
- Follow by the cornstarch slurry to the pot, quickly stir it until it’s thickened, and bring it to a complete boil.
- In a circular motion, slowly pour the eggs inside. Let it set for about 30 seconds and gently stir. (If you prefer thick egg ribbons like mine, wait for the eggs to set and then stir gently. If you like thin ribbons, quickly stir the eggs as you pour them into the pot.)
- Lastly, add the white pepper, sesame oil, and scallions. Enjoy!
