10-Min Vegetable Egg Drop Soup Recipe

Vegetable Egg Drop Soup is one of the quickest and coziest soups you can make at home. It takes just 10 minutes to prepare, and it’s much fresher, healthier, and more flavorful than takeout. With tender vegetables, silky egg ribbons, and a light but satisfying broth, this soup is perfect for a weeknight starter or a light meal. Let’s make it step by step!

Recipe

Serves: 4 to 6
Prep time: 4 minutes
Cook time: 6 minutes

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

Instructions

1. Prepare the eggs:

• Crack the eggs into a bowl and whisk until smooth. Set aside.

2. Make the cornstarch slurry:

• In a small bowl, whisk together the cornstarch and water until fully dissolved.

3. Cook the soup:

• In a pot over high heat, pour in the chicken stock and season with salt. Stir well and bring to a boil.
• Add carrots, king oyster mushrooms, cabbage, and corn kernels. Simmer for about 3 minutes.
• Stir in the cornstarch slurry and let the soup return to a full boil, stirring until slightly thickened.
• In a circular motion, slowly drizzle in the whisked eggs. Let them set for about 30 seconds, then gently stir to form ribbons.
• Finish with a pinch of white pepper, a dash of sesame oil, and chopped scallions. Serve hot.

Tips & notes

• For thick egg ribbons: Let the eggs sit in the hot broth before gently stirring.
• For thin ribbons: Stir quickly as you pour the eggs in.
• Cornstarch slurry: Gives the soup a silky texture. You can substitute sweet potato starch or potato starch if preferred.
• Customize your veggies: Feel free to swap in spinach, shiitake mushrooms, or baby corn based on what you have.