Vegetable Egg Drop Soup

Vegetable Egg Drop Soup

  • Author: Amy


  • 4 cups chicken stock
  • 2 ripe tomatoes, diced
  • 3 large kale leaves, stems removed and chopped into small pieces
  • 3-4 shiitake mushrooms, sliced into thin strips
  • 1 tablespoon freshly ground ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sriracha sauce
  • 4 tablespoons corn starch
  • 4 tablespoons water
  • 3 large eggs, beaten
  • toasted sesame seeds for garnish (optional)


  1. Combine the chicken stock, diced tomatoes, kale, mushrooms, ginger, soy sauce, salt, pepper, sesame oil and sriracha sauce in a stock pot. Bring the mixture to a boil over high heat, turn the temperature to medium and simmer for 10 minutes or until the kale is tender. Turn down the heat to medium low.
  2. In a small bowl, whisk the corn starch and water and pour it into the stock pot while stirring. The soup will start to thicken.
  3. Slowly pour the beaten eggs into the soup in a circular motion. Let the soup stand for one minute and stir gently.
  4. Serve immediately garnished with sesame seeds.