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!
Vegan Egg Drop Soup
Prep
Cook
Total
Yield 1-2 servings
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.
DMO says
August 3, 2018 at 11:59 amI 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.
Lisa Viger is Planted365 says
August 5, 2018 at 6:30 pmNice! 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!
gretchen says
August 20, 2018 at 10:07 pmYeah, 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?
erinwyso says
August 21, 2018 at 7:38 amGretchen, 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!
Gretchen says
August 21, 2018 at 3:01 pmThanks. 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. 🙂
Ashley Hoober says
August 25, 2018 at 8:57 pmlove using VEGANEGG in my recipes! so helpful!!!!!!
Bridgette says
August 30, 2018 at 10:31 pmThis was so easy and delicious. Thank you for a quick easy dinner