Delicious Vegetarian Egg-Drop Soup Recipe

Welcome to our recipe for Vegetarian Egg-Drop Soup. As a seasoned vegan chef, I am constantly looking for new ways to add variety and flavor to my dishes while maintaining a healthy and balanced diet. When it comes to comfort food, Egg-Drop Soup is an undeniable classic that many people enjoy. However, this recipe puts a vegetarian twist on the traditional egg drop soup by replacing the eggs with a vegan substitute. This makes it ideal for plant-based eaters or anyone who’s trying to cut back on animal products without sacrificing taste.

Not only is this recipe easy to make but it requires fewer than 10 ingredients, most of which you probably already have in your pantry. Plus, it cooks up quickly in just 15 minutes! If you’re looking for a hearty and satisfying soup that is also light and refreshing, then this could be the perfect recipe for you. So let’s get started with the ingredients list!

Why You’ll Love This Recipe

Vegetarian Egg-Drop Soup
Vegetarian Egg-Drop Soup

Looking for an easy and delicious soup recipe that will satisfy your cravings and impress your guests? Look no further than this vegetarian egg-drop soup! It’s the perfect comfort food that will warm you up on a chilly day, but it’s also light enough that you’ll feel satisfied, not stuffed.

So, what makes this egg-drop soup recipe special? For starters, it’s completely vegan, which means you can enjoy this tasty dish without worrying about animal welfare or environmental concerns. Instead of using chicken broth or other animal-based products, we use vegetable broth and cleverly-seasoned mushrooms to create a savory flavor base.

But wait, there’s more! We’ve also included some red miso paste to add depth of flavor and color to the soup. And best of all, this is a versatile recipe that can be customized to your liking. You can add a variety of vegetables such as spinach or corn to make it a hearty meal or keep it simple with just green onions.

This recipe is perfect for any occasion – whether you’re entertaining guests over dinner or just looking for a comforting meal after work. Additionally, it’s incredibly easy to make and requires only basic cooking skills. In under 15 minutes, you’ll have a piping hot bowl of soup ready to be enjoyed.

So what are you waiting for? Try out this easy and delicious vegetarian egg-drop soup recipe today and get ready to fall in love with its savory flavor and simplicity.

Ingredient List

 This soup will warm you up from the inside out!
This soup will warm you up from the inside out!

Here is a comprehensive list of what you will need to make this delicious vegetarian egg-drop soup recipe:

For the soup base:

  • 4 cups vegetable broth
  • 1 tbsp red miso paste
  • 1 tbsp soy sauce
  • 2 tsp ground ginger
  • 1 tsp sea salt

For the egg-drop:

  • 2 vegan eggs, beaten (or use egg substitute of your choice)
  • 2 cups water
  • 1 tbsp cornstarch
  • 3 green onions, finely chopped

Optional add-ins:

  • 1 cup sliced mushrooms
  • Spinach leaves
  • Tomato chunks

All of these ingredients are easily accessible and can be found at any local grocery store. You can also add or subtract from this list to cater to your preferences. With these ingredients, you can make the best vegetable egg drop soup recipe ever!

The Recipe How-To

 Don't let the simplicity of this soup fool you - it's full of flavor!
Don’t let the simplicity of this soup fool you – it’s full of flavor!

Now, let’s dive into the recipe to create this tasty vegetarian egg-drop soup.


  • 4 cups of vegetable stock
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 1 large mushroom (sliced)
  • 3 green onions (finely chopped)
  • 1 red miso (tsp.)
  • 2 tsp. soy sauce
  • ½ tsp. ground ginger
  • Sea salt to taste
  • Vegan egg substitute equivalent to one egg


  1. In a medium-sized pot, add the vegetable stock and bring it to a boil over high heat.

  2. Meanwhile, in a small bowl, whisk together the cornstarch and water until it becomes smooth.

  3. Once the broth boils, add in slices of mushroom and let them cook for about three minutes, or until they are tender.

  4. Lower the heat to medium-low and add in the cornstarch mixture while you use a whisk to stir it continuously for a few minutes until fully dissolved.

  5. Next is seasoning with red miso, soy sauce, ginger powder, and some fresh sea salt according to your personal preference; keep on stirring for a minute or two for full assimilation of the ingredients in proportion to one another.

  6. In a separate bowl or cup, prepare your vegan egg substitute as per instructions by either using commercial substitutes available in the market or creating one with tofu or aquafaba (canned bean liquid).

  7. As you continue whisking the soup, pour in your prepared vegan egg substitute in a slow stream-like manner until it starts forming thin trails within the pot.

  8. Sprinkle some finely chopped green onion leaves atop your delicious creation as a sign of completion and give it a final stir.

  9. Your vegetarian egg-drop soup is now ready! Serve hot alongside some crusty bread on an autumn evening or as part of your daily lunch ritual.

This recipe should yield four servings at least, leaving plenty for later use, storing or reheating procedures that will be explained in detail further on in this article guide.

Substitutions and Variations

 The egg substitute adds a velvety texture that you won't be able to resist.
The egg substitute adds a velvety texture that you won’t be able to resist.

This vegetarian egg-drop soup recipe is already packed with flavor, but you can always experiment and make it even more exciting by adding your own twist. Here are some substitutions and variations that you can try:

– Mushroom: While this recipe calls for shiitake mushrooms, feel free to use your favorite type of mushroom instead. You can even mix and match different varieties to create a unique flavor profile.

– Vegetable broth: If you want to make this recipe vegan, swap out the chicken broth for vegetable broth instead. This will not only make the soup plant-based but also add a deeper earthy taste to it.

– Butter/margarine: Although butter or margarine is recommended in the recipe, vegans can easily swap it with coconut oil or another plant-based butter alternative.

– Egg substitute: For those on a vegan diet or who are allergic to eggs, you can substitute them with an egg substitute such as silken tofu or aquafaba. Both of these provide the same texture and consistency as eggs do in soups.

– Spinach: If you want to add more greens to your diet, consider adding spinach to the soup. Just add a handful of fresh spinach leaves towards the end of the cooking process.

– Tomato egg-drop soup: To give this soup a refreshing twist, you can add fresh diced tomatoes to the soup along with the eggs for a tasty tomato egg drop soup.

With all these variations and substitutions, there’s something for everyone in this delicious vegetarian egg-drop soup recipe. Try them out and see which one suits your taste buds the best.

Serving and Pairing

 Perfect for a healthy lunch or a light dinner.
Perfect for a healthy lunch or a light dinner.

This hearty and flavorful vegetarian egg-drop soup recipe is the perfect comfort food for chilly days. To enhance its flavors, serve it hot with some delicious sides.

When it comes to pairing, this soup goes well with a variety of dishes including fresh salads, stir-fried vegetables, and dumplings. The subtle taste of mushrooms and miso in this dish pairs especially well with the crunch of greens and snap peas in a fresh salad or the savory taste of vegetable dumplings.

Alternatively, you can serve this soup as an appetizer before your main course. Pair it with a stir-fried vegetable dish or tofu stir fry for a perfect plant-based meal that’s filling yet light.

For those who prefer spicy flavors, add some red chili flakes or Sriracha sauce to make it more fiery- enjoy it with some fresh spring rolls for a fusion-inspired meal.

Overall, there are many ways to enjoy and pair the vegetarian egg-drop soup recipe. So get creative and let your taste buds lead the way!

Make-Ahead, Storing and Reheating

 This soup is a great way to get your protein and veggies all in one bowl.
This soup is a great way to get your protein and veggies all in one bowl.

This vegetarian egg-drop soup recipe is perfect for meal prep or make-ahead dishes because it can be stored in the fridge for up to 3 days. When reheating, make sure to heat it on low heat and stir occasionally until heated through. I personally recommend using a double boiler or bain-marie to avoid separating the soup.

Another option for make-ahead meals is to make a batch of the broth ahead of time and then add the eggs, seasonings and vegetables just before serving. This method ensures that your veggies stay crisp and fresh.

When storing leftover egg-drop soup, store separately from any rice or noodles as the starch will absorb a lot of water and ruin the texture. Don’t worry if there is separation between the broth and other ingredients – this is normal and simply means that you’ll need to reheat and stir again before eating.

In addition to storing in the fridge, you can also freeze leftovers in airtight containers for up to 3 months. This makes for an easy weeknight meal – simply thaw in the fridge overnight before reheating on low heat.

Overall, this vegetarian egg-drop soup recipe is versatile enough that it can be made ahead of time, stored in multiple ways, and still taste delicious when reheated properly.

Tips for Perfect Results

 Easy to customize with your favorite veggies and spices.
Easy to customize with your favorite veggies and spices.

For optimal results, follow these tips to make the perfect vegetarian egg-drop soup every time:

First, I recommend using vegetable broth instead of chicken broth. This will keep the recipe plant-based while still imparting a savory umami flavor.

Secondly, do not skimp on seasoning. The combination of sea salt, soy sauce, and red miso adds a depth of flavor to the soup that is essential to its overall success. However, be careful not to add too much salt as miso and soy sauce already contain sodium.

Third, add the eggs slowly and steadily into the soup while stirring constantly with a fork or whisk. If you pour too quickly or do not stir consistently, the egg strands can clump together and fail to create the characteristic egg-drop texture.

Fourth, if you want to make this recipe vegan-friendly, substitute margarine or vegan butter for regular butter.

Fifth, if you prefer a thicker consistency for your soup, simply whisk cornstarch with cold water and then gradually pour it into the soup while stirring continuously.

Lastly, I suggest adding some chopped green onions right before serving for a fresh burst of flavor and aroma.

By following these tips, you can be sure to have a delicious and satisfying bowl of vegetarian egg-drop soup every time!


As with any recipe, there may be questions or concerns that arise during the cooking process. Here are some frequently asked questions about this vegetarian egg-drop soup recipe that can help clarify any doubts you may have before diving into the kitchen.

Can vegetarians eat egg drop soup?

Looking for a comforting and satisfying dish that’s quick and easy to prepare? Look no further than this Vegetarian Egg Drop Soup! You can customize the soup to your liking by incorporating your favorite vegetables and even some protein if you wish. This recipe will guide you on how to make a delicious soup that’s perfect for those nights when you crave something hearty and comforting without spending hours in the kitchen.

Is egg drop soup healthy for you?

Egg drop soup can be considered a healthy dish due to its low calorie content and high protein content. Consuming a serving size of about 1 cup can provide around 71 calories.

What makes egg drop soup thick?

To achieve a thick and creamy texture in Egg Drop Soup, the mixture of chicken stock and corn starch does the job. In case the consistency is runny, one can add more corn starch or flour to make it just right. The soup should have a clear and creamy appearance, with the signature white ribbons of beaten eggs floating throughout.

Is the egg raw in egg drop soup?

This recipe for Egg Drop Soup is a true feat for the senses. The broth is expertly seasoned and filled with delicate, wispy egg “noodles” that are magically created before your eyes as the raw eggs are streamed into the hot broth. The result is a warm and comforting soup that balances flavor with subtlety, delivering a creamy texture that soothes without overpowering. Additionally, this recipe’s customizability makes it a great base for adding your favorite proteins and vegetables.

Bottom Line

In today’s world, where environmental concerns and ethical considerations are at the forefront of our minds, it is important to have vegetarian options that are delicious, easy to prepare, and satisfying. The Vegetarian Egg-Drop Soup recipe we have shared offers all three of these qualities and more.

With its blend of wholesome ingredients such as mushroom, vegetable stock, water, and homemade vegan egg substitute, this recipe offers a healthy and nutritious take on the traditional dish. And with its easy-to-follow directions, anyone can create this flavorful soup in no time at all.

Whether you are a longtime vegetarian or simply looking for a plant-based alternative to your favorite soups, this recipe is sure to satisfy your cravings without compromising your values. So why not give it a try today? You may just find that it becomes a new staple in your meal rotation.

Vegetarian Egg-Drop Soup

Vegetarian Egg-Drop Soup Recipe

Most egg-drop recipes call for chicken stock. This recipe uses vegetarian components. Vegetarian not Vegan. Makes 8-10 servings
No ratings yet
Prep Time 5 mins
Cook Time 5 mins
Course Starter/Soup
Cuisine Vegetarian
Calories 138.8 kcal


  • 2 tablespoons red miso
  • 2 cups teriyaki sauce
  • 4 eggs
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 quart mushroom
  • 10 cups water
  • sea salt


  • 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.

Add Your Own Notes


Serving: 348gCalories: 138.8kcalCarbohydrates: 13.9gProtein: 9gFat: 5.7gSaturated Fat: 2.7gCholesterol: 113.4mgSodium: 2979.9mgFiber: 0.7gSugar: 10.4g
Keyword < 15 Mins, Asian, Beginner Cook, Brunch, Easy, Low Protein
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