Vegetarian Egg Drop Soup Recipes

GINGER SCALLION EGG-DROP SOUP

Steps:

• Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
• Meanwhile, chop remaining 3 scallions and shred chicken.
• Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

EASY EGG DROP SOUP WITH VEGETABLES

Steps:

• BOIL BROTH WITH CARROTS: Bring broth to boil in a medium-large pot. Add carrots and ginger (and soy sauce if using). Lower heat to medium and simmer for about 2 minutes.
• ADD OTHER VEGETABLES: Cook for 2-3 minutes just until tender.
• THICKEN BROTH; Add cornstarch slurry to the simmering broth. Stir 30 seconds. Broth will thicken slightly. You can make broth thicker if you prefer by adding more slurry e.g. 3 tbsp cornstarch and 3 tbsp. water.
• ADD EGGS: Stir simmering broth in a circular motion and slowly pour in beaten eggs in a steady stream while continuing to stir. Eggs will become feathery. Turn off heat. Note 3
• FINISH SOUP: Stir in chopped spinach to wilt (1 minute). Add chopped green onions. Add sesame oil, salt and pepper to taste (and sriracha and rice vinegar if using). Serve immediately.

VEGETARIAN EGG-DROP SOUP

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted. Add some teryiaki sauce. When hot add mushrooms and fry them until golden brown. The miso will stick to the mushrooms and give them a meaty taste.
• In a separate pot add water and bring to a boil. Once the mushrooms are brown dump the butter and mushrooms into the pot. Bring water to boil.
• While water is coming to a boil, crack the eggs and place them in a bowl. Gently whisk them so that there are no bubbles.
• When water is boiling slowly add the eggs to the water. Heat until they are cooked. Literally drop the eggs into the boiling soup. The slower you go the more wispy it comes out.
• Serve in simple bowl.

VEGETARIAN EGG DROP SOUP

Steps:

• Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
• Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.