Vegetarian Egg Drop Soup with Tofu and Spinach

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  5 minutes Cook Time:  10 minutes

Vegetarian Egg Drop Soup with Tofu and Spinach

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


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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I made this soup for a yoga retreat I held and everyone loved it! It was hearty and very tasty during our cold spell. I served with a salad from this website and bread. I was happy to have some left over. I added some turmeric and curry just to vary the taste. It was delicious both ways. - March 19, 2014