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.
Servings 4 people
Calories 289kcal
Cost $10
Equipment
- Large stockpot
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
Instructions
- 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.