When I was a little girl I was a big fan of soups (slurp them down, dip a sandwich in them, crumble in a few goldfish – infinitely customizeable) but egg drop soup was very low on my totem pole. In hindsight, it wasn’t a fairly formed, well-researched opinion. I’d only had it once from a local fast food Chinese restaurant and I ordered it to break away from my habit of choosing egg rolls as a side to each meal. I didn’t have any clue what it should look or taste like but had I known any better, I wouldn’t have even given it a taste after identifying what I presumed to be three large chunks of egg bob up and down in a mysterious brown broth. Yet, I persisted. I took one sip and didn’t enjoy it at all. My opinion of egg drop soup was galvanized at that moment and nothing could change it.
Recently, I thought of giving it another try if I could find or develop a recipe I liked. Since fall has arrived I have been revisiting old faithful soup recipes but I have had to rework many of them to exclude meat and include different sources of protein and other nutrients. I’ve all but said goodbye to chicken noodle soup and started the journey to finding its replacement in my home. Chicken noodle isn’t my absolute favorite soup but it does have a soul-warming, nostalgic quality that can’t be beat.
The best part of cooking in the kitchen is trying new recipes and tailoring them perfectly to fit my taste. This was a new dish for me so it was one I was eager to try out. It took some experimenting, but I think I’ve created a great recipe for a vegetarian-friendly egg drop soup.
Vegetarian Egg Drop Soup
4 C Vegetable Stock, room temperature or cold
2 tbsp Cornstarch
1 inch piece of Ginger root
1/2 tsp Minced Garlic
6 Green Onions
2 large Eggs
1 Egg White
1/2 tsp Toasted Sesame oil
1 1/2 C Whole Kernel Sweet Corn
Salt and Pepper to taste
- In a pot, whisk together the cold (or room temperature) vegetable stock and cornstarch until no clumps remain. Score the surface of the ginger root then mix in the ginger and garlic. Leaving some for garnish later, stir in the green onions.
- Over high heat, bring the mixture to a boil while consistently whisking to avoid re-clumping of the cornstarch. Once boiling, reduce heat and let the broth simmer for 5 minutes, stirring occasionally.
- Steam the corn using your method of choice and whisk together the eggs and egg white.
- After 5 minutes, remove broth from the heat and remove the piece of ginger. With a whisk or fork, stir the broth while slowly pouring the eggs in to create ribbons. Once done, stir in the sesame oil and steamed corn. Add salt and pepper to taste.
- Ladle soup into a bowl and top with green onions for garnish. Enjoy!
Let’s talk! What are some of your favorite fall soup recipes? Any you’ve been making over and over lately?