Recipe courtesy of Nina Simonds

Vegetarian Egg Drop Soup

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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings
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1 1/2 teaspoons canola or corn oil

2 medium tomatoes, cored and cut into 1/4-inch dice

1/2 cup minced scallions, white part only

3 tablespoons soy sauce

3/4 cup rice wine or sake

5 cups water

1 teaspoon salt, or to taste

1/2 pound snow peas, ends snapped and veiny strings removed

2 1/2 tablespoons cornstarch mixed with 6 tablespoons water

2 large eggs, lightly beaten with 2 tablespoons water


  1. Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
  2. Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.