Vegetarian Egg Drop Soup

I’ve been traveling and seeing old friends this week, so I haven’t had much time for cooking or even grocery shopping. I thought about going to the store this morning, but after walking my dog I decided I would make do with things I had in the house. Lo and behold – my cupboards were pretty bare. Fortunately for me, I had some farm-fresh organic eggs in the fridge. 20 minutes later and this is what I had.


  • 6 Cups water
  • 3 Vegetable bullion cubes
  • 3 Green onion stalks (chopped)
  • 1 Cup finely chopped spinach
  • 2 Tablespoons Bragg’s Liquid Aminos (or soy sauce)
  • 1 Tablespoon sesame seed oil
  • 1-2 Tablespoons cornstarch
  • 3 Eggs scrambled
  • A dash of garlic powder
  • A dash of onion powder


  1. Bring 6 cups of water to a boil.
  2. Add bullion cubes, sesame oil, Bragg’s liquid aminos, and chopped green onion and spinach.
  3. In a separate bowl, combine cornstarch and just enough water to evenly wet it. Then add to the soup, stirring constantly.
  4. In a separate bowl, scramble the 3 eggs and the onion and garlic powders.
  5. Add the egg mixture to the soup, stirring constantly in a gentle circular motion.

Makes approximately 6 servings