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Vegetable Egg Drop Soup

We have had multiple farm share members tell us that they have been making egg drop soup this year with our vegetables and eggs. We had never thought to make egg drop soup and also had never given much thought to how many vegetables could go in it! This recipe is so easy and takes less than thirty minutes. A quick meal that you can use your leftover veggies in - sign us up!

Prep Time: 10 Minutes | Cook Time: 30 Minutes


  • 5 cups of chicken stock or broth (you can also substitute with vegetable broth or water with bouillon cubes)

  • 2 carrots, diced

  • 1 tsp fresh grated ginger (or more to taste)

  • 4 cups extra vegetables of choice, finely diced (any cabbages, onions, celery, garlic scapes, garlic, peas, corn, peppers, etc)

  • 2 tbsp of cornstarch (mix with 2 tbsp of water to make a slurry)

  • 4 eggs, lightly beaten

  • 2 large handfuls of swiss chard leaves or spinach (could also use kale)

  • 2 large green onions, finely chopped

  • 1/2 tsp to 1 tsp sesame seed oil

  • 1 tbsp coconut aminos (or soy sauce), optional


  1. Bring your broth to a boil in a large pot or dutch oven

  2. Add your carrots, ginger and coconut aminos (if using)

  3. Lower heat to medium and simmer for at least a couple of minutes

  4. Add your 4 cups of extra vegetables and cook for at least 3 minutes or until tender

  5. Add your cornstarch slurry to simmering broth and stir for 30 seconds. This should thicken your broth. If you like a thicker broth you can add more slurry.

  6. Start stirring simmering broth in a circular motion and SLOWLY pour in your beaten eggs while continuing to stir. The eggs should start appearing "feathery" in your soup.

  7. Turn off heat

  8. Now stir in your chopped chard/spinach and allow to wilt for one minute.

  9. Add chopped green onions

  10. Add sesame oil, salt and pepper to taste

  11. Serve!


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