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vegetable egg drop soup

Low-Calorie Vegetable Egg Drop Soup

A light and comforting soup made with clear vegetable broth, tender egg ribbons, and fresh vegetables like carrots, corn, and spinach. Quick, easy, and low in calories, it’s perfect for a cozy meal that’s both healthy and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Chinese
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth or chicken broth if preferred
  • 2 large eggs
  • 1 tablespoon cornstarch optional, for thicker soup
  • 1 cup shredded carrots
  • ½ cup corn kernels fresh or frozen
  • ½ cup chopped green onions divided
  • 1 cup chopped spinach or bok choy
  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon grated fresh ginger optional
  • Salt and white pepper to taste

Method
 

  1. Heat the broth: In a medium pot, bring the vegetable broth to a gentle simmer over medium heat. Add soy sauce, sesame oil, and grated ginger.
  2. Add vegetables: Toss in carrots and corn. Let them cook for 3–4 minutes until slightly tender.
  3. Optional thickener: If you want a thicker soup, mix cornstarch with 2 tablespoons of water and slowly stir into the simmering broth.
  4. Add the eggs: Beat the eggs in a small bowl. Slowly pour them into the simmering broth while stirring gently in one direction to form thin egg ribbons.
  5. Add greens: Stir in spinach or bok choy and half of the green onions. Cook for another 30 seconds.
  6. Season and serve: Taste and adjust with salt and white pepper. Serve hot and garnish with remaining green onions.

Notes

  • The cornstarch is optional. Skip it if you want a lighter, clear broth.
  • For more flavor, try adding a splash of rice vinegar or a pinch of dashi powder.
  • Don’t overheat the soup after adding eggs; boiling will make them rubbery.
  • This soup is best fresh but can be stored in the fridge for 2–3 days. Add the eggs fresh if reheating.
  • Feel free to mix in extra vegetables like mushrooms, tofu, or bok choy for variety.