Healthy Vegetarian Egg Drop Soup (Gluten-Free)
This healthy, gluten free egg drop soup comes together in minutes. Vegetables like quick cooking baby spinach and frozen corn are added for easy, accessible nutrition. Serve with my quinoa rice recipe for a complete, plant-based meal!
Equipment
- 1 large pot
Ingredients
- 4 cups / 1000 ml vegetable stock use no salt added to reduce sodium
- 1/2 tsp / 2.5 ml sesame oil
- 3/4 tsp / 4.5 g table salt
- 1/8 tsp / 0.5 g sugar
- 1/8 tsp 0.3 g white pepper
- 1/4 tsp / 1.25 g monosodium glutamate (MSG) powder
- 1/2 tsp / 2.5 g turmeric
- 3 Tbsp / 24 g cornstarch mixed with 1/3 cup water
- 3 large eggs lightly beaten
- 2 cups baby spinach
- 1.5 cups frozen corn
- 1 green onion chopped
Instructions
- Bring the vegetable stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper, and MSG. Add in turmeric. Taste and adjust seasoning if needed.
- Add the cornstarch and water mixture. This is to make the soup thicker. Stir the soup continuously as you drizzle in the slurry.
- Use a ladle to stir the soup in a circular motion, and slowly drizzle in the eggs until it’s all been added.
- Add spinach and frozen corn and heat thoroughly.
- Ladle soup into bowls, top with green onions, and serve.