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This veggie egg drop soup is a healthy, high-protein twist on classic egg drop soup, loaded with mushrooms, kale, and beautiful egg ribbons in a savory bone broth. It's ready in just 20 minutes with simple ingredients, so it's the perfect easy soup for busy weeknights!
Table of Contents
- Veggie Egg Drop Soup (Easy 20-Minute Recipe)
- Why you'll love this veggie egg drop soup recipe
- Simple ingredients you'll need
- How to make veggie egg drop soup
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- FAQ
- More recipes you'll love
- Veggie Egg Drop Soup (Easy 20-Minute Recipe)
- Save this soup recipe to Pinterest and make it later!
Veggie Egg Drop Soup (Easy 20-Minute Recipe)
There's something so cozy about a big bowl of egg drop soup, especially when it comes together faster than takeout.
This veggie version is loaded with mushrooms, kale, and green onions, plus silky egg ribbons swirled through a golden, turmeric-kissed bone broth.
It's light, nourishing, and protein-packed, which makes it my absolute favorite kind of quick lunch or easy dinner starter. The kids love the broth so much, which makes it a big winner!
It's a super time saver, too, since it's ready in just 20 minutes with simple ingredients you probably already have! Cozy, protein-packed comfort in a bowl.
Why you'll love this veggie egg drop soup recipe
Ready in 20 minutes - From chopping the veggies to ladling it into bowls, this easy soup is done FAST. Super time saver!
Protein-packed - With 14 grams of protein per serving from the chicken bone broth and eggs, this high-protein soup keeps you full and satisfied.
Simple ingredients, one pot - Everything cooks in a single pot with pantry staples, so cleanup is easy peasy.
Simple ingredients you'll need
Here's what you'll need to make this veggie egg drop soup. You'll find the full amounts and nutrition information in the recipe card below.
- Crimini mushrooms - They add a savory, earthy flavor to the broth. White button or shiitake mushrooms work great, too.
- Kale - It softens quickly in the hot soup and adds a pop of color and nutrients. Remove the tough stems before chopping, or swap in spinach.
- Scallions - Also called green onions, they give the soup a fresh, mild onion flavor. Save some extra for topping each bowl!
- Oil - Any neutral oil like avocado or olive oil works for sautéing the veggies. For more of that classic takeout flavor, use toasted sesame oil.
- Chicken bone broth - This is the savory base of the soup, and it adds a nice boost of protein. Make your own homemade bone broth, look for a low-sodium broth so you can control the salt, or use regular chicken stock or chicken broth.
- Sea salt - It brings out all the flavors in the broth. If your broth is already salty, start with less and add more to taste.
- Turmeric - Just a little gives the soup a beautiful golden color and a warm, earthy flavor.
- Pepper - Black pepper works great, or use white pepper for a flavor closer to the classic egg drop soup you'd find at Chinese restaurants.
- Cornstarch - Mixed with cold water, it makes a cornstarch slurry that gives the soup its silky, slightly thicker texture.
- Eggs - The star of the show! Whisked eggs turn into those gorgeous egg flowers and add extra protein to every bowl.
How to make veggie egg drop soup
- Heat the oil in a large pot over medium heat. Add the diced mushrooms, chopped kale, and minced scallions, and sauté for a few minutes until the veggies soften and the kale wilts down.
- Pour in the chicken bone broth, then stir in the sea salt, turmeric, and pepper. Bring everything to a gentle boil.
- While the broth heats up, whisk the cornstarch and cold water together in a small bowl until smooth. Stir this cornstarch slurry into the boiling soup and let it cook for a couple of minutes, until it thickens slightly.
- Now for the fun part! Stir the soup in a slow circular motion and pour the whisked eggs in a thin stream. The eggs cook almost instantly into beautiful egg ribbons.
- Ladle the soup into bowls and top with extra green onions. Easy peasy!
Recipe tips
- Whisk the slurry right before adding it. Cornstarch settles to the bottom quickly, so give it a quick stir right before it goes into the pot to avoid lumps.
- Keep it at a gentle boil. A gentle boil sets the eggs into soft, silky ribbons, while a hard rolling boil can break them into tiny bits.
- Pour the eggs slowly. A thin, steady stream gives you long, delicate egg flowers. For extra-thin ribbons, pour the eggs over the tines of a fork.
- Let the eggs set. After adding the eggs, wait a few seconds before stirring again so the ribbons hold their shape.
- Adjust the thickness. For a thicker soup, add a little more cornstarch slurry. For a thinner soup, use less cornstarch or add a splash more broth.
- Taste before salting. Broths vary a lot in sodium, so taste the soup before adding all of the salt.
Serving suggestions
This veggie egg drop soup is delicious on its own as a light lunch, but here are a few ways to make it a meal:
- Add a drizzle of sesame oil and a splash of soy sauce (or coconut aminos) right before serving for that classic takeout taste.
- Spice it up with a little sriracha or chili crisp on top.
- Serve it as a side dish alongside a veggie stir-fry, fried rice, or lettuce wraps, just like you'd order with wonton soup.
- Pile on the toppings like extra green onions, sesame seeds, or a sprinkle of white pepper.
- Add on protein like shredded chicken, shrimp, or tofu to give this even more staying power as a full meal.
Love that golden turmeric broth? My healing chicken turmeric soup is another cozy and nourishing soup you'll love!
Meal prep & storage
- Fridge: Let the soup cool, then store it in an airtight container in the fridge for up to 3 to 4 days. It's just as tasty the next day!
- Reheat: Warm it gently on the stovetop over medium-low heat or in the microwave. The egg ribbons firm up a little, but the soup still tastes great.
- Freezer: I don't recommend freezing this one, since the eggs and cornstarch-thickened broth can turn watery and spongy once thawed.
- Make ahead: Chop the mushrooms, kale, and scallions ahead of time and store them in the fridge, so dinner comes together even faster.
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this veggie egg drop soup recipe.
Vegetarian egg drop soup - Swap the chicken bone broth for vegetable broth or vegetable stock to make a vegetarian egg drop soup recipe. Keep in mind the protein will be a bit lower.
Extra protein - Stir in cubes of silken tofu along with the broth for even more protein and a soft, silky bite.
Different veggies - Spinach, bok choy, sweet corn, peas, or shredded carrots are all creative ways to switch up the veggies in this one.
More flavor - Saute a clove of fresh garlic or a little grated ginger with the veggies, or add a pinch of garlic powder to the broth.
Sesame oil - Use toasted sesame oil in place of the regular oil, or drizzle a little on top before serving.
Cornstarch swap - Arrowroot powder works in place of cornstarch. Stir it in at the end and don't let it boil long, since arrowroot can thin out with extended cooking.
Gluten free and dairy free - This soup is naturally dairy free, and gluten free as long as your broth is. If you add soy sauce, use tamari or coconut aminos to keep it gluten free.
If you try something different out, please leave a comment below letting us all know how it turned out!
FAQ
Egg drop soup, also called egg flower soup, is a classic Chinese soup made by pouring beaten egg into simmering broth to create silky egg ribbons. It's a favorite at Chinese restaurants, and this veggie version adds mushrooms, kale, and green onions for extra nutrients.
Bring the soup to a gentle boil, stir in a slow circular motion, and pour the whisked eggs in a thin stream. The moving broth stretches the eggs into long, beautiful egg ribbons as they cook.
Yes! It's light, loaded with veggies, and high in protein thanks to the bone broth and eggs. It's also naturally dairy free and easy to make gluten free.
You can! The soup will be thinner and more brothy, but the egg ribbons will still form. You can also use arrowroot powder as a thickener instead.
Absolutely. Use vegetable broth instead of chicken bone broth, and add some silken tofu if you want to keep the protein up.
Stored in an airtight container, it will keep for 3 to 4 days in the fridge. Reheat it gently on the stovetop so the eggs don't get rubbery.
More recipes you'll love
- Healing chicken turmeric soup
- Healthy crockpot chicken noodle and kale soup
- Vegan mushroom soup with coconut milk
If you try this vegetable egg drop soup recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Veggie Egg Drop Soup (Easy 20-Minute Recipe)
Ingredients
- 3 crimini mushrooms, diced
- 1/2 bunch kale, chopped
- 2 scallions, minced, plus more for serving
- 1 tbsp oil
- 4 cups chicken bone broth
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/4 tsp pepper
- 3 tbsp cornstarch
- 1/4 cup cold water
- 3 eggs, whisked
Instructions
- Saute the veggies. Heat the oil in a large pot over medium heat. Saute the mushrooms, kale, and scallions until softened.
- Build the broth. Add the chicken bone broth, sea salt, turmeric, and pepper, and bring to a gentle boil.
- Thicken the soup. Whisk the cornstarch with the cold water, then stir it into the boiling soup. Let thicken slightly.
- Add the egg ribbons. Slowly pour in the whisked eggs while stirring to create silky ribbons.
- Serve. Serve hot with extra scallions on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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