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Vegetable Egg Drop Soup

This Easy Vegetable Egg Drop Soup takes a simple classic to hearty new level. We amp up classic egg drop soup with lots of sweet corn, hearty spinach, and orzo noodles to transform this side soup into a dinner-worthy meal.

Ingredients

    • 6 cups + 2 tablespoons chicken stock
    • 3/4 tsp kosher salt
    • 1 tsp tamari
    • 1 1/2 tsp sesame oil
    • 1 tbsp + 1 tsp cornstarch
    • 2-3 large eggs
    • 1/2 cup orzo
    • 2 cups baby spinach
    • 1/2 cup frozen corn
    • 2 green onions, sliced

Directions

  1. Add chicken broth, salt, and tamari to a large stock pot. Bring to a boil, and reduce to a simmer. Add the sesame oil.
  2. Whisk 1 tablespoon of cornstarch with 2 tablespoons of reserved room temperature or cold chicken stock. Slowly whisk in cornstrach mixture to the broth. Continue to simmer.
  3. Whisk eggs and 1 teaspoon cornstarch together in a small bowl.
  4. While stirring the broth with chopsticks or a fork, slowly stir in the scrambled eggs.
  5. Add the orzo. Simmer until orzo is aldente. Stir in the corn, spinach, and green onion. Stir until spinach is wilted. Season to taste with salt and peppe.