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A person is picking up noodles from the bowl of egg drop soup that is on the white table along the bowl with tofu cubes, grey towel and a glass of water | Hurry The Food Up

Vegetarian Egg Drop Soup

Course: Dinner, Lunch, Soups
Time: Max 30 min
Calories: 450 - 650 kcal
Diet: dairy-free
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2 servings
Calories: 468kcal
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  • 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
  • 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
  • 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
    The egg drop soup is cooking in the pot | Hurry The Food Up
  • 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
    The bowl with egg drop soup is on the white table along the bowl with tofu cubes, black chopsticks and a glass of water that is on the chopping board | Hurry The Food Up



Calories: 468kcal | Carbohydrates: 62g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 4142mg | Potassium: 834mg | Fiber: 8g | Sugar: 13g | Vitamin A: 11678IU | Vitamin C: 56mg | Calcium: 191mg | Iron: 5mg