Vegetarian Egg Drop Soup.

So, I have been on a huge soup kick recently. My two favorite soups to make at the moment are a simple veggie soup and a vegetarian egg drop soup. I can’t claim full credit for the egg drop soup though. I actually stumbled across this recipe while searching the internet and I made my own version of it. If you’d like to see the original version, click here.

This really is the BEST egg drop soup I have ever made. No more take out for this gal!

My baby bug has been sick since last Friday — turns out she has a double ear infection 🙁 — and now I’ve come down with something. What better way to cure a cold then some hot, delicious soup?

EggDrop

 

— Here is what you’ll need —
2 eggs, beaten
2 green onions, chopped
4 cups vegetable broth (or chicken)
1/4 teaspoon ground ginger, or fresh if you have it
1/4 teaspoon salt
1 1/2 tablespoons corn starch + cold water

In a medium pot, bring the 4 cups of vegetable broth to a boil. Reduce heat to medium. Whisk in the salt and ginger. Dissolve 1 1/2 tablespoons of corn starch in cold water. While whisking, slowly add the corn starch to the broth. You can add in some of the green onions at this point if you’d like. I prefer to add them to my soup once it’s in my bowl. I don’t like when the onions get soggy. Now, take the 2 eggs you whisked and slowly add them to the hot broth mixture. Serve immediately.

I add lots of green onion and a dash of soy sauce to my soup 🙂 It’s also great with toasted sesame seeds thrown on top.

This yields 4 servings. I usually split it in half and share it between the hubby and I though.

How do you enjoy your egg drop soup?

 

 

I hope you all enjoy!
// Karissa <3

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