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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. 
Course Soup
Cuisine Asian
Keyword egg drop soup, vegetable egg drop soup, easy egg drop soup
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 people
Calories 289kcal
Author Nicole
Cost $10


  • Large stockpot


  • 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


  • Add chicken broth, salt, and tamari to a large stock pot. Bring to a boil, and reduce to a simmer. Add the sesame oil.
  • 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.
  • Whisk eggs and 1 teaspoon cornstarch together in a small bowl.
  • While stirring the broth with chopsticks or a fork, slowly stir in the scrambled eggs.
  • 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 pepper.


Serving: 1serving | Calories: 289kcal | Carbohydrates: 36g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1088mg | Potassium: 601mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1542IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg