Vegetarian Egg Drop Soup

Vegetarian Egg Drop Soup

Vegetarian Egg Drop Soup

It’s fall. That means soup weather. And this soup has been in my to-make list for a very very long time.

I am happy to report that it was worth the wait.

Vegetarian Egg Drop Soup

The combination of flavors, intriguing.

The effort involved, nominal.

The end result, favorable.

Vegetarian Egg Drop Soup

Yields 6

Vegetarian Egg Drop Soup

7 minPrep Time

10 minCook Time

17 minTotal Time

Save Recipe

Ingredients

  • 1 1/2 tsp canola oil
  • 2 medium tomatoes, diced
  • 1/2 onion, cut in half and sliced thinly
  • 3 tbs tamari or soy sauce
  • 3/4 cup rice vinegar
  • 5 cups water
  • 1 tsp salt
  • 1/2 cup snow peas, sliced thinly lengthwise
  • 2 1/2 tbs cornstarch
  • 6 tbs water
  • 2 large eggs, lightly beaten with 2 tbs water

Directions

  1. Heat oil in a 6QT pot over high heat.
  2. Add the tomatoes and onions, and saute until fragrant, about 15 seconds.
  3. Add tamari and rice vinegar, and cook for another 20 seconds.
  4. Add water and salt, and bring to a boil.
  5. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any foam.
  6. Add the snow peas and stir.
  7. Combine cornstarch with 6 tbs water.
  8. Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming, approximately 1-2 minutes.
  9. Remove from heat, and slowly add the beaten eggs, stirring slowly while pouring them in a thin stream.
  10. Taste for seasoning and spoon into serving bowls.

Allergen Information

Dairy Free, Gluten Free*, Wheat Free*. *If you are avoiding wheat and/or gluten, make sure to use a wheat free soy sauce like Tamari or Bragg's Liquid Aminos.

6.6.15
http://emilylevenson.com/recipe-vegetarian-egg-drop-soup/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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