Meatless Mondays: Egg Drop Soup

Sometimes Chinese takeout is easier and faster to make at home.

(Photo: Ian Knauer)

May 5, 2014· 1 MIN READ
Ian Knauer is a regular contributor to TakePart. He has worked for Gourmet and is the author of the IACP Award–nominated cookbook The Farm.

Why meatless on Mondays? Not only is eating less animal protein a healthy diet choice, but curbing your meat consumption can have a significant environmental impact too. In 2006 the U.N. Food and Agriculture Organization reported that animal agriculture accounted for a full 19 percent of greenhouse gases—more than the transportation sector. Best of all, with recipes like these, going meatless can be a delicious weekly habit.

I have friends who love their chickens. They cuddle with them and go on and on about how they’re members of the family. I have always been jealous of this, as I have never felt an acute friendship with mine. Sure, I visit with them in the coop and give them water and kitchen scraps, and as far as chickens go, they live a charmed life. But we just don’t cuddle.

I guess it might be my personality and not theirs. I am a dog person. And like most dog people, that makes me not a cat person or, apparently, a chicken person. Still, I enjoy having them around. Especially this time of year, when they start to lay again. I already have more eggs than I know what to do with.

Contrary to the belief of some commenters on some food sites, eggs are not the flesh of animals. Sure, they’re an animal product, in the same sense that honey comes from bees, and that makes them non-vegan. But they are a fantastic way to add protein to a vegetarian diet. Here at Meatless Monday H.Q., that’s a great way to start off the week.

Recent warmer days have been a blessing, especially with the cooler evenings. So hot soup is still on the roster, and egg drop soup has always been a favorite of mine. It reminds me of the few nights when my mother didn’t have time to cook. My family would eat Chinese food from Kenny’s, a Cantonese spot in my hometown. I would always order egg drop soup. Of course, the irony here is that this soup takes about 10 minutes to make—less time than it took to cart ourselves to the restaurant.

If you find yourself with a few extra eggs (whether you’re a chicken person or otherwise) or just want a comforting, vegetarian start to the spring, this soup is for you.

Spinach and Edamame Egg Drop Soup

Serves 6


6 cups vegetable stock

1 tablespoon finely grated fresh ginger

1 teaspoon salt

1 tablespoon soy sauce

1 1/2 tablespoons cornstarch

3 large eggs

1 tablespoon toasted sesame oil

1 1/2 cups cooked, shelled edamame

2 cups baby spinach (2 ounces)

1 small bunch scallions, thinly sliced

Hard-boiled eggs, halved


Bring the stock, ginger, and salt to a boil in a medium saucepan. Stir together the soy and cornstarch and whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes. Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Stir in the edamame and spinach and let the leaves wilt briefly; season the soup with salt to taste. Serve topped with the scallions and the halved hard-boiled eggs.