Vegetable Egg Drop Soup

Vegetable Egg Drop Soup | Wheat-Free Meat-Free

If you’re pinched for time and need a quick meal this soup is perfect for you. It’s super easy and can be altered to include your favorite vegetables or ingredients. I threw this version together with what I found in the fridge.

Vegetable Egg Drop Soup

  • 3 eggs
  • 2 cups vegetable broth
  • 2 cups water
  • 2 tbsp gluten-free soy sauce
  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • 4 green onions
  • 5-6 large to medium sized baby bello mushrooms
  • about 2 cups fresh spinach
  • dash of ground cayenne
  • fresh ground pepper to taste

Wash and chop green onions and mushrooms. The mushrooms are more of a julienne slice. I chose baby bellos because they are one of my favorite mushrooms and we had half a cartoon in the fridge. I’ll probably use more mushrooms next time.

Heat olive oil in a medium size stock pot over moderate heat. Add mushrooms and green onions, saute for 2-3 minutes. Next add vegetable broth, water, and soy sauce. This is a good time to also add a dash of cayenne and some fresh ground pepper. Bring soup to a boil.

While waiting for the soup to boil crack eggs into a separate bowl and beat until light and fluffy. You’ll want to beat until the eggs have a lot of bubbles.

After the soup has reached a boil add the 2 cups fresh spinach and stir until slightly wilted. Lower heat to a simmer and slowly add the eggs, stirring the soup the entire time. It can be helpful to have one person stir while the another person slowly pours in the eggs. Wait a minute or two before serving.

Serves 2-4

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. I made this today, I cut back on the water and vegetable broth because I was making for one person. Also, I used cabbage, instead of spinach, and I added chopped up white onion to the soup, instead of green onions. This came out great! This is a personal preference, but I enjoy using *prik pon instead of cayenne pepper, it is delicious and easy to make at home.

    *Prik Pon is simply dried chili peppers, slightly roasted, and then ground up.

  2. I love your site and was very excited to try recipe…. well I didn’t do something right and it looks really creamy. By eggs were beat with my magic bullet and poured very slow. Any suggestions?

    • I’m not sure if the magic bullet matters. I have heard some recipes suggest to pour the eggs over the tines of a large fork to help the eggs separate.

  3. Hi Leigh,

    Thanks so much. We’re glad you enjoy it! I’ve never run into that issue. It could be a number of problems stir sped, speed of egg drop or over-beating the eggs. I tend to pour slow (but consistent) and moderately stir . You could try not mixing the eggs as much. Additionally, you may want to try a higher heat. It won’t hurt your soup if you add the eggs at a boil, they’ll just cook a little faster.

    An alternate root to beating the eggs is cracking each individual egg, dropping directly into the soup (one egg at a time), and stirring with a fork. I actually use this method a lot to cut down on the extra dirty dish. Just make sure you crack the yolk and break up the egg since it cooks pretty fast. Only downside is you may end up with a sliver or two of egg shell in the soup.

    Hope that helps!

  4. Hi,

    You have listed Vinegar as an ingredient, but have not used it. What is the purpose of vinegar in your recipe.


    • It sure is. Judging from ingredient order, I’m assuming it gets added with the other liquids. This is one of my sister’s recipes, so hopefully she’ll chime in.

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