This Vegetarian Egg Drop Soup is an easy way to increase your intake of plant-based protein. It’s ready in less than 30 minutes, making weeknight dinners much less stressful!

overhead shot of vegetarian egg drop soup in a white ceramic bowl on a white marble backgroundWhy is it called egg drop soup?

Egg drop soup originates from Chinese cuisine. It’s a delicious and easy weeknight soup recipe. It’s called egg drop soup because the cooking process includes dropping whisked eggs into the hot soup. As you stir the eggs into the soup, they cook and create egg ribbons.

 

What broth is egg drop soup made of?

There are many varieties of egg drop soup recipes that use different kinds of broth. These can include chicken broth (or chicken stock), vegetable broth, beef broth (or bone broth) and fish stock. 

In this recipe we will use vegetable broth to make it vegetarian. If you are not vegetarian, you can also use either chicken or beef broth instead. Fish stock will drastically change the taste of this recipe so I do not recommend using it.

 

Can vegetarians eat egg drop soup?

If you follow a plant-based diet, you may identify as a vegan, a vegetarian or a more specific vegetarian. This can include lacto-vegetarian, ovo-vegetarian or lacto-ovo vegetarian.

  • Lacto vegetarian: someone who does not eat meat, seafood or eggs but does eat dairy products.
  • Ovo vegetarian: someone who does not eat meat, seafood or dairy products but does eat eggs.
  • Lacto-ovo vegetarian: someone who does not eat meat or seafood but does eat dairy products AND eggs.

If you consider yourself an ovo vegetarian or a lacto-ovo vegetarian, you can eat egg drop soup! 

soup ingredients such as kale, basil, pasta shells, eggs, and lemon, displayed on a wooden board

How to make vegetarian egg drop soup

Fresh, light and comforting all at once, this Vegetarian Egg Drop Soup will have you begging for more. With a start-to-finish time of less than 30 minutes, you will want to have this recipe on hand for a satisfying and nutritious dish in the knick of time! Here’s the ingredient list:

  • Oil, garlic, onion to kick off the recipe.
  • Vegetable broth and water. Feel free to play around with the ratios of these liquids, depending on your preference and salt tolerability.
  • Chickpeas, pasta shells to add to the bulk of the recipe. The chickpeas are rich in plant-based protein and both ingredients will contribute a source of fibre. 
  • Kale, lemon and eggs to add flavour and texture. Make sure to finely chop the kale before adding it to the soup, so you can get spoon-sized portions when eating it. We only need the lemon juice in this recipe. TIP: If you want to reduce food waste, zest the lemon prior to adding the juice to the soup and use the zest in other recipes!
  • Dried basil, salt and pepper to enhance the final flavour. These ingredients are completely customizable to your preference.

 

Here’s how to make this egg drop soup recipe:

  1. Heat the onion and garlic and cook until fragrant.
  2. Add the vegetable broth, water, chickpeas and pasta shells. Cover and bring to a boil and then cook until the pasta shells are soft.
  3. Once the pasta is cooked, stir in the kale, juice of a lemon, basil, salt and pepper.
  4. Pour in the eggs while simultaneously whisking. Continue to whisk for roughly 30 seconds or until cooked egg ribbons are formed. Add extra water if the soup is too thick for your preference.
  5. Serve immediately and enjoy!

You may enjoy serving this soup with a topping of green onions.

 

Egg drop soup nutrition

I am confident that you will love this soup not only for the taste and ease but also for the nutrition benefits it brings. As a dietitian, I like to make well-balanced meals that taste AND feel good. This soup provides a variety of macronutrients, micronutrients and vitamins.

  • The chickpeas in this recipe offer a great source of plant-based protein.
  • Eggs are rich in vitamin B12, which can play a role in our energy production and nerve function.
  • The pasta shells, chickpeas and kale offer a great source of fibre, which can keep us full and support digestion.
  • This soup is also quite low in saturated fat, which is important to limit for heart health!

 

The calories have not been calculated for this recipe because I like to bring the focus to how you feel physically and mentally with food. The serving size can also vary greatly, depending on the person. By calculating calorie counts, this can lead people to adjusting their serving size based on the numbers instead of their own appetite. 

close up profile shot of vegetarian egg drop soup in a white ceramic bowl with pasta shells and a lemon in the background

Is egg drop soup gluten free?

This original version of Vegetarian Egg Drop Soup is not considered gluten free but there are easy ways to make it so! The main switch to make is choosing gluten free pasta shells. These can likely be found in the pasta aisle or the health food aisle of most grocery stores. 

Another consideration would be to double check that any packaged or purchased vegetable broth is gluten free. Sometimes companies will add traces of gluten as a thickening agent in products like broth. If this is the case, opt for a gluten free broth instead.

By making these slight adjustments, you can make sure that this recipe is gluten free!

 

What are some good side dishes to serve with egg drop soup?

You may choose to enjoy this Vegetarian Egg Drop Soup on it’s own because of it’s balanced nutrition profile. However, if you are looking to pair it with side dishes, I would suggest a side salad, some crackers with cheese or some warm dinner rolls. 

However you choose to enjoy this soup, I hope it saves you time and energy on busy days while providing you with a lot of nutrients and flavour!

profile shot of vegetarian egg drop soup in a white ceramic bowl with a wooden board in the background

I hope this Vegetarian Egg Drop Soup keeps you warm during these cold winter days. Don’t forget to check out some of these other easy soup recipes:

 

If you make this Vegetarian Egg Drop Soup I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!

overhead shot of vegetarian egg drop soup in a white ceramic bowl on a white marble background

Vegetarian Egg Drop Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Ashlen Leonard
Ready in less than 30 minutes, an easy way to increase your intake of plant-based protein and make dinner simple!
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Ingredients
 

  • 1 tbsp vegetable oil
  • 4 cloves garlic, minced
  • ¼ cup white onion, diced
  • 4 cups vegetable broth
  • 3 cups water
  • 1 540 ml can chickpeas, drained and rinsed
  • 1 cup pasta shells, uncooked
  • 3 cups kale, washed, finely chopped and packed tightly
  • 1 lemon, juiced
  • 3 eggs, beaten
  • ½ tbsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • In a large pot, heat the oil over medium-low heat. Add the onion and garlic and cook to 2-3 minutes, or until fragrant.
  • Add the vegetable broth, water, chickpeas and pasta shells. Cover and bring to a boil. Remove the lid and cook for 7-8 minutes or until the pasta is cooked.
  • Once the pasta is cooked, add the kale, juice of a lemon, basil, salt and pepper. Stir.
  • Pour in the eggs while simultaneously whisking. Continue to whisk for roughly 30 seconds or until the eggs are cooked. Add extra water if the soup is too thick for your preference.
  • Serve immediately and enjoy!