Vegetable egg drop soup
Vegetable Egg Drop Soup is a comforting and nutritious dish made with vegetable broth, spinach, and protein-rich eggs. This easy-to-make soup offers layers of flavor with the addition of soy sauce and tender onions.
Cook time 10 min
Prep time 15 min
Ingredients:
6 cups vegetable broth1 tbsp soy sauce
1 cup onion
4 cups spinach
4 eggs
Vegetable Egg Drop Soup is a nutritious and comforting dish that's perfect for any time of the year. Packed with wholesome vegetables and protein-rich eggs, it’s both satisfying and easy to prepare. Below, you'll find the steps to cook this delicious soup, along with some handy tips to ensure it turns out perfectly every time.
Instructions:
- Finely chop the onions.
- Wash the spinach thoroughly and set aside.
- Crack the eggs into a bowl and gently beat them with a fork until well mixed.
- In a large pot, pour in the vegetable broth and bring it to a boil over medium-high heat.
- Add the finely chopped onions to the boiling broth and cook for about 5-7 minutes or until the onions become translucent and tender.
- Reduce the heat to medium.
- Stir in the fresh spinach and allow it to wilt for about 2-3 minutes. The spinach should become dark green and tender.
- Add the soy sauce to the pot and stir to combine. Adjust the seasoning to taste, adding more soy sauce if needed.
- With the broth simmering, slowly drizzle the beaten eggs into the pot in a thin, steady stream. Stir gently with a fork or a chopstick in a circular motion as you pour to create thin ribbons of cooked egg throughout the soup.
- Let the soup continue to simmer for another 1-2 minutes to ensure the eggs are fully cooked.
- Adjust the seasoning if necessary.
- Ladle the soup into bowls and serve immediately. Optionally, garnish with chopped green onions, fresh herbs, or a drizzle of sesame oil for added flavor.
With just a few simple ingredients and steps, you can create a delicious and nourishing Vegetable Egg Drop Soup. It's ideal for a light lunch or a cozy dinner. Enjoy your homemade soup with some crusty bread or a side salad for a complete meal!
Vegetable egg drop soup FAQ:
Cook the onions in the boiling vegetable broth for about 5-7 minutes until they become translucent and tender.
Cool the soup completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Yes, you can substitute or add other vegetables like carrots, peas, or bell peppers, adjusting the cooking time as needed to ensure they are tender.
After drizzling the beaten eggs into the soup, let it simmer for an additional 1-2 minutes. The eggs should appear fully set and form thin ribbons.
You can replace soy sauce with coconut aminos or simply omit it for a milder flavor. Adjust seasonings as desired.
Tips:
- Prepare all your ingredients before you start cooking to ensure a smooth cooking process.
- To evenly distribute the eggs in the soup, pour them slowly while stirring the broth in a circular motion.
Nutrition per serving
6 ServingsCalories 70kcal
Protein 6g
Carbohydrates 4.23g
Fiber 0.57g
Sugar 2.17g
Fat 3.63g
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