Vegan Egg Drop Soup
Finally, a vegan egg drop soup recipe that accomplishes the light and wispy texture of the classic, Chinese soup, without the use of real eggs!
Ingredients
- 5 cups warm water
- 2 tbsp Vegetarian Chicken Better than Bouillon (or sub 5 cups veggie broth)
- 2 tbsp cornstarch
- 8 oz silken tofu
- 1 medium carrot peeled and finely diced
- ½ cup corns roughly chopped
- 1 tbsp sesame oil
- ½ tsp ground ginger
- ½ tsp garlic powder
- ⅛ tsp white pepper
- Green onions optional for topping
Instructions
- Peel and finely dice the carrots, then roughly chop the frozen corn. Set aside.
- Using a vegetable peeler, try to carefully slice the block of tofu into ribbons. Do the best you can - it will get messy and they won’t come out perfect since silken tofu is extremely fragile, but slicing the tofu this way (however sloppy) best mimics the texture of eggs.
- Heat up the sesame oil in a large pot on medium-high heat, then add the diced carrots and corn. Saute the veggies for a couple of minutes, not letting them brown or burn.
- Add 5 cups of warm water to the pot, then whisk in the 2 tablespoons of cornstarch until it completely dissolves. Then add 2 tablespoons of Vegetarian Chicken Better than Bouillon (or just use 5 cups of veggie broth). Turn up the heat to high and bring to a boil.
- Reduce heat to low-medium, then whisk in all the spices. Next, slowly stir in the “peeled” tofu, being careful to not break up the tofu too much. Let simmer for 5 minutes.
- Serve with chopped green onions and chili oil to taste.
Notes
Vegan Chicken Broth: Egg drop soup is typically made with chicken broth. Regular veggie broth works perfectly, but I suggest using a plant-based “chicken” flavor broth, like Better than Bouillon, to get the best results.
Silken tofu: You can use soft tofu if you can't find silken, but silken definitely works best at mimicking the texture of eggs! If you're having a hard time finding it in stores, you can grab it on Amazon.
Tried this recipe?Let us know how it was!