Egg Drop Soup

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Servings: 4 Prep: 15 min Pescetarian Vegetarian Homestyle Soup: Hot Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Aminos, Ground White Pepper

Ingredients

3 green onions

2 ounces mushrooms, optional

2 eggs

4 cups vegetable broth

1 teaspoon sesame oil, or to taste

1 tablespoon coconut aminos, or to taste ⚠

½ teaspoon ginger paste

¼ teaspoon ground white pepper, or cracked black pepper ⚠

½ teaspoon ground turmeric, optional

2 tablespoons cornstarch, optional

Instructions

1. Thinly slice green onions, discard white parts. Reserve 1/3 of the onions for garnish. Thinly slice mushrooms.

2. Crack eggs into a bowl and whisk until completely incorporated and set aside

3. Pour vegetable broth into a large sauce pan. Remove 1/4 cup broth (per 4 servings) and set aside in a bowl.

4. Heat chicken broth over medium heat to bring to a simmer.

5. While broth is heating, stir in onions, mushrooms, sesame oil, coconut aminos, ginger paste, salt, pepper, and turmeric. Whisk often to incorporate seasonings.

6. Stir cornstarch into reserved chicken broth to make a slurry and set aside.

7. Once soup is simmering, slowly stream eggs into soup while stirring constantly to form strands of egg “noodles.”

8. Adjust the temperature as needed, you want to keep the soup at a simmer but not boiling.

9. Pour cornstarch slurry into soup as it simmers. Stir and allow to thicken slightly.

10. Serve topped with reserved onions. Enjoy!

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