Greek Meets Asian Avgolemeno Soup (Egg & Lemon) – Vegetarian

This soup was pulled from a cookbook I acquired a while back at a thrift store full of amazing SOUPS! I had never heard of Avgolemeno soup before, but the basic ingredients in it sounded good to me, so I decided to give it a whirl. I tasted the recipe at the end and decided to take some creative liberty towards the end.

This soup is traditionally made with chicken stock – so it’s important if you use vegetable stock – to use a good one.

This soup is simple yet rich in flavor.  You can whip it up as fast as you can cook the rice.  If anything – you’ll be waiting on the rice… 🙂



  • 4 C Quality Vegetable Broth (Homemade Preferred)
  • 2 small lemons juiced
  • 1/2 – 1 C Brown Rice Cooked – your preference here
  • 3 Egg Yolks (Save those whites for another time!)
  • Parsley for Garnish
  • Pepper
  • 1 – 2 T Miso Paste (depends on taste – add 1 first)
  • Optional: Tofu for added protein.


  1. In a pot, heat your vegetable broth up to a simmer.
  2. While you wait for it to reach simmering – whisk together your eggs and lemon juice until frothy.
  3. Ladle 1 or 2 Scoops of soup into the egg and lemon mixture and whisk again thoroughly.
  4. Once your broth is simmer, remove it from the heat, slowly add your egg mixture into the hot broth, and continuously whisk.  Foaming is ok, it will settle.
  5. Once you’ve added all your egg mixture, ladle a bit of the soup back out into a separate bowl (you can use the same one you were just using) and add the Miso Paste.  Start with 1 T.  Whisk the miso paste so that is well mixed with the soup, then add it back into the main soup pot. Taste, and add more miso if you desire.
  6. Once flavored to your liking, serve with rice, small firm tofu cubes, pepper and a bit of parsley.