Vegetarian Egg Drop Soup With Tofu and Spinach

This Vegetarian Egg Drop Soup is gussied up with fresh mushrooms, spinach, and tofu, making this protein-packed and kid-friendly soup a one-bowl vegetarian meal.


Vegetarian Egg Drop Soup

  • 9 cups low-sodium vegetable stock, divided
  • 3 cups sliced shiitake mushrooms
  • 2 teaspoons kosher salt
  • ⅛ teaspoon freshly ground white pepper
  • 1 (14-ounce) box firm tofu, drained, rinsed, cubed or cut into 1-inch by ½-inch strips
  • 6 cups baby spinach, stems removed, roughly cut into ½-inch strips
  • ¼ cup cornstarch
  • 7 large egg whites, or 4 large eggs, scrambled
  • 2 scallions, chopped into ¼-inch pieces


  1. Bring 2 quarts stock to a boil in a large saucepan over high heat. Add the mushrooms, salt, and pepper and cook over medium heat until the mushrooms are completely cooked, shrunken, and soggy, 4 to 5 minutes.
  2. Stir in the tofu and spinach and cook for until the spinach is completely wilted, 2 to 3 minutes.
  3. Whisk 1 cup of stock and the cornstarch in a small bowl, then drizzle into the soup, whisking constantly.
  4. Slowly stir the soup in a circle, to create a whirlpool, and carefully drizzle in the eggs, stirring constantly. They will turn into shreds.
  5. Cook for 1 minute, stirring constantly. Serve hot, garnished with scallions.

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