Vegetarian Egg Drop Soup

Course: Dinner, Lunch, Soups

Time: Max 30 min

Calories: 450 - 650 kcal

Diet: dairy-free

Prep Time: 5

Cook Time: 17

Total Time: 22

Servings: servings

Calories: 468kcal

1 tbsp ginger, fresh
2 clove garlic
2 tsp sesame oil
4-5 cup vegetable broth (low sodium)
¼ cup soy sauce
1.5 tbsp rice vinegar
½ tsp Sriracha
⅔ cup carrots, chopped (can be frozen)
1 cup small cauliflower florets (can be frozen)
3.5 oz egg noodles (ramen noodles, soba noodles or rice noodles)
2 oz spinach
⅔ cup peas (can be frozen)
2 eggs
4 oz firm tofu (diced or sliced) (you can also use silken tofu, just add at the end instead)

Chop finely or grate the ginger and garlic.
1 tbsp ginger, fresh, 2 clove garlic
In a medium large pot over medium heat add the sesame oil and the garlic and ginger. Cook until they release their aroma and brown slightly.
2 tsp sesame oil
Add vegetable broth, soy sauce, rice vinegar, sriracha, frozen peas, chopped carrots and cauliflower florets and mix until you have an homogenous colour on the broth.
4-5 cup vegetable broth, ¼ cup soy sauce, 1.5 tbsp rice vinegar, ½ tsp Sriracha, ⅔ cup carrots, chopped, ⅔ cup peas, 1 cup small cauliflower florets
Chop the tofu into chunks and add now too.
Add the noodles to the soup. When the noodles soften, mix to untangle them.
3.5 oz egg noodles
Cook until the noodles are cooked but still have a little bite to them (don’t over cook them), about 3-5 minutes depending on your noodles.
Add peas and frozen spinach and cook until spinach wilts. Mix soup and taste. Add extra salt if necessary.
2 oz spinach
Mix the eggs thoroughly and drop as a stream on top of the soup. Turn heat to low and do not disturb egg mixture inside the soup until it's cooked, about 1-2 minutes. Then break down into egg pieces by mixing gently.
2 eggs
Serve soup, add extra sriracha if desired. Add more broth if necessary. Enjoy!
4 oz firm tofu