Veggie Egg Drop Soup (Easy 20-Minute Recipe)
Silky egg ribbons, mushrooms, and kale in a golden turmeric bone broth, ready in just 20 minutes with 14 grams of protein per bowl.
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
Stir the slurry: Cornstarch settles fast, so stir the slurry right before adding it to avoid lumps.
Gentle boil: Keep the soup at a gentle boil so the eggs set into soft, silky ribbons.
Pour slowly: A thin, steady stream of egg gives you long, delicate egg ribbons.
Taste first: Broths vary in sodium, so taste before adding all of the salt.
Storage: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop.
Freezing: Not recommended, since the eggs and thickened broth can turn watery once thawed.
Nutrition
Serving: 1 serving, Calories: 165kcal, Carbohydrates: 9g, Protein: 14g, Fat: 8g, Fiber: 1g, Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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