I used to order egg drop soup in those little styrofoam containers a looooooong time ago. I loved the taste and texture, and upwrapping and devouring an egg roll or two with it. I had a random craving for it last week, so pulled out an egg replacer from my fridge to see if it would work.
It did!
A super simple broth with a little bit of ginger and soy sauce and some scallions for color and contrast … this is perfect comfort food!
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Vegan Egg Drop Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1-2 servings 1x
Ingredients
- 1/2 cup ice cold water
- 1 TB VeganEgg
- 1 tsp grated ginger
- 2 cups No-Chicken or vegetable broth
- 2 tsp soy sauce
- a few dashes of white pepper
- 1 scallion, chopped
Instructions
- To prepare the VeganEgg, blend the ice cold water and egg powder together in a blender until fluffy.
- Place a medium-sized saucepan over medium-low heat. Add the ginger and a bit of broth and saute until slightly softened. Add the rest of the broth, soy sauce and white pepper and bring to a boil.
- Reduce to a simmer, then pour in the VeganEgg mixture slowly, stirring clockwise until ribbons appear. Remove from heat.
- Top with the scallions and serve immediately.
I just made this and the flavor was great, but my egg drops didn’t really form so it just ended up thickening the broth. It was still tasty, but I will have to play around with the egg drop method next time.
Nice! Egg drop soup is one of the very few things I’ve kinda sorta missed maybe a few times in the 10+ years I’ve been vegan. Looks delicious!
★★★★★
Yeah, it tastes good, but it definitely didn’t work like yours in the pictures. I tried doubling up on the vegan egg powder (like the basic recipe they give you in the box), I tried stirring slowly for many minutes hoping it would just all of a sudden set up like a mousse, never did. There are tiny little drops, but certainly no ribbons. Is there something I missed?
Gretchen, Sorry it didn’t work! I used FYH’s algal-based egg here, and see that they recently switched to a soy-based egg — if you used that version, maybe that is why it didn’t work? Also, the broth needs to be really hot, and the vegan egg needs to be freezing cold. I hope you can try again with good results!
Thanks. It was the old version, so not sure why it didn’t work. I’ll try it again sometime but leave the egg in the freezer for a bit longer. Or, if all else fails, I’ll just cook it like scrambled eggs a but and then drop it in there. 🙂
love using VEGANEGG in my recipes! so helpful!!!!!!
★★★★★
This was so easy and delicious. Thank you for a quick easy dinner
★★★★★
I had the exact same issue with my vegan egg when making myself vegan hot and sour soup for the first time 😞