Vegetable Egg Drop Soup

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Ingredients

Adjust Servings:
4 cups Chicken Stock
1/2 tsp Fresh Ginger Root
1 tsp Sesame oil
1 tsp Soya sauce (low sodium)
1 1/2 cups Defrosted frozen vegetables
2 Eggs beaten
2 tbsp Corn Starch
3 tbsp Cold water
2 tbsp Green Onions
pinch black pepper
Features:
  • One Pot/Pan
  • Soup
Cuisine:

One pot protein packed soup!

  • Serves 4
  • Easy

Ingredients

Directions

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Warm up to a BIG Bowl of  the most delicious “Vegetable Egg Drop Soup”. This popular chinese soup it’s super simple to make and believe it or not very filling. Not to mention inexpensive and addicting! 

We are in the middle of winter here now in Canada and people have been getting sick left right and center with colds and the flu. Me included, whenever this time of year rolls around I tend to stay home more and prepare heartwarming soups for me and whoever is around.

Egg drop soup is one of those easy to make and hearty soups that warms the body and heals it too. Now what more could you want in  a soup? Matter of fact after this post I will make some. I could it this soup all day everyday! 

egg drop soup

I always order egg drop soup whenever I go to any chinese restaurant, I just love it. Most restaurants serve it without the vegetables, however I like to add vegetable to it as it makes it more filling and healthy and can serve as the main course this way.

Which I will enjoy for lunch or dinner whenever I’m in the mood. 

This recipe is quick to make because all we are doing is basically bringing the soup to a simmer and cooking it over medium heat for roughly 15 minutes. 

If you want bigger chunks of egg then you will want to stir it less near the end. I prefer it more like this so I will stir it allot near the end so it breaks up. Also you can add three to four eggs if desired, after all it’s your soup.

The type of frozen mixed Vegetables I like to use

Related image

Vegetable Egg Drop Soup

Also make sure your using a quality chicken stock, because you will be adding some low sodium soy sauce that will allow for just the right amount of salt in this soup. 

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-5 Bok Choy Chicken Garlic (Flu-Fighter) Soup

Vegetable Egg Drop Soup

Vegetable Egg Drop Soup

Yield: 2

Packed full of protein

Ingredients

  • 4 cups Chicken Stock
  • 1/2 tsp Fresh Ginger Root
  • 1 tsp Soya sauce, low sodium
  • 1 tsp Sesame oil
  • 1 1/2 cups Frozen mixed vegetables
  • 3 Eggs
  • 2 tbsp Corn Starch
  • 3 tbsp Cold water
  • 2 tbsp Green Onions
  • pinch Pepper

Instructions

  1. In a medium sized pot bring the chicken stock to a simmer and shave in some fresh ginger.
  2. Next add in the soya sauce and defrosted frozen vegetables and simmer on a low heat.
  3. Then in a small bowl whisk together the cornstarch and water and once combined add the mixture slowly to the chicken stock and whisk to combine.
  4. In the same small bowl, add in the eggs and whisk them till combine. Then slowly pour the eggs into the chicken stock mixture along with the green onions and season with pepper to taste.
  5. Simmer till the eggs are cooked and serve, enjoy!

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Vegetable Egg Drop Soup

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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3 Comments Hide Comments

Hello Kerry

Thank you for the comment, you can use just about any type of frozen mixed vegetables. The kind I used was peas, green beans, carrots and corn. I have provided the brand in the recipe for you to see. Hope that helps!

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