Vegan Egg Drop Soup (A Recipe From My Cookbook)
Vegan egg drop soup is made with plant-based ingredients and preserves all the character of the original version. The tender yuba sheets mimic the egg ribbons, and swim in a gingery savory soup that has a lovely bright yellow color. It’s a dish that takes no time to put together and is a comforting addition to the dinner table. {Vegan, Gluten-Free}
Servings: 4 servings
Ingredients
Spice mix
- 2 tablespoons water
- 4 teaspoons cornstarch
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon turmeric powder for the yellow color (Optional)
Soup
- 4 cups water
- 3 green onions , thinly sliced, white and green parts separated
- 2 slices ginger
- 2 teaspoons mushroom powder
- 4 fresh yuba sheets or 1 semi-dried yuba sheet , cut into strips
- 2 teaspoons sesame oil
Instructions
- To make the spice mix: Combine all the ingredients in a small bowl and whisk to mix well.
- To cook the soup: Add the water, the white part of the green onion and ginger in a small pot. 3. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
- Whisk the spice mix again until the cornstarch is fully dissolved, pour into the soup. Stir to mix well and simmer until the soup is slightly thickened, 30 seconds or so. Add the mushroom powder and stir to mix well.
- Add the yuba sheet. Cook for another minute, or until it turns tender. Carefully taste the soup. Add a bit more salt or mushroom powder if needed.
- Drizzle sesame oil and sprinkle with the green part of the green onion. Give it a final stir to mix well and serve hot.
Notes
- I personally do not like to use packaged vegetable stock as the soup base because the taste usually does not work well with Chinese seasoning, plus many vegetable stocks are too sweet. So I used mushroom powder with water, which is a very common approach for Chinese home cooks. If you do not like to use mushroom powder, try using 2 to 3 teaspoons white miso paste. It’s not a Chinese ingredient but I always keep a jar at home. I usually use it to add umami to the soup. Use less amount than you usually do in a miso soup, so it serves a flavor enhancer.
Nutrition
Serving: 1serving, Calories: 74kcal, Carbohydrates: 5.7g, Protein: 5.5g, Fat: 3.2g, Saturated Fat: 0.8g, Sodium: 164mg, Potassium: 37mg, Fiber: 1.4g, Sugar: 0.5g, Calcium: 36mg, Iron: 1mg