• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Vegan Egg Drop Soup

August 3, 2018

Vegan Egg Drop Soup

Jump to Recipe·Print Recipe

Olives for Dinner | Vegan Egg Drop Soup

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.

Olives for Dinner | Vegan Egg Drop Soup

It did!

Olives for Dinner | Vegan Egg Drop Soup

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Egg Drop Soup

Vegan Egg Drop Soup


★★★★★

5 from 4 reviews

  • Author: erin wysocarski
  • Total Time: 15 minutes
  • Yield: 1-2 servings
Print Recipe
Pin Recipe

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

  1. To prepare the VeganEgg, blend the ice cold water and egg powder together in a blender until fluffy.
  2. 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.
  3. Reduce to a simmer, then pour in the VeganEgg mixture slowly, stirring clockwise until ribbons appear. Remove from heat.
  4. Top with the scallions and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Olives for Dinner | Vegan Egg Drop Soup

Filed Under: Entrees, Soup Tagged With: how-to, stock, veganized classics

Reader Interactions

Comments

  1. DMO says

    August 3, 2018 at 11:59 am

    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.

    Reply
  2. Lisa Viger is Planted365 says

    August 5, 2018 at 6:30 pm

    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!

    ★★★★★

    Reply
  3. gretchen says

    August 20, 2018 at 10:07 pm

    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?

    Reply
    • erinwyso says

      August 21, 2018 at 7:38 am

      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!

      Reply
      • Gretchen says

        August 21, 2018 at 3:01 pm

        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. 🙂

        Reply
  4. Ashley Hoober says

    August 25, 2018 at 8:57 pm

    love using VEGANEGG in my recipes! so helpful!!!!!!

    ★★★★★

    Reply
  5. Bridgette says

    August 30, 2018 at 10:31 pm

    This was so easy and delicious. Thank you for a quick easy dinner

    ★★★★★

    Reply
  6. Andrew Ramsey says

    April 1, 2021 at 3:42 am

    I had the exact same issue with my vegan egg when making myself vegan hot and sour soup for the first time 😞

    Reply
  7. Ariel says

    May 9, 2022 at 8:07 am

    I made this. It was good, but the egg taste didn’t come through as strong as Just Egg normally tastes. It also wasn’t the same as real egg drop soup. No ribbons. The Just Egg was so soft at first that I couldn’t feel it. I recommend leaving it in the pot after the stove is off. The hot water will cook it more. It was much better the second bowl after it had been sitting for a while on the stove. It did take on more of a ribbon (micro ribbons) shape after it had been sitting and cooled.

    But it did almost settle the craving for egg drop soup. I used to make this recipe all the time at home before going vegetarian and then vegan. I did miss it. I’ve always loved the pairing of white pepper and ginger. I’d add more if I made this recipe again. I love spicy egg drop soup.

    Finding vegan chicken bullion for this was a wonderful idea, my go-to broth is soi sauce. lol. I wonder if adding tofu would help this recipe? I watched Kyong Weathersby do this and it looked authentic and wonderful. Maybe a mix of egg replacer and silken tofu? Silken tofu is godly in vegan egg salad making it very authentic in texture.

    https://www.youtube.com/watch?v=EYsiHolNVtw

    ★★★★★

    Reply
    • erinwyso says

      June 25, 2022 at 12:49 pm

      Ariel, adding in silken tofu sounds like a wonderful idea!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Roasted Romanesco

Roasted Romanesco

vegan lasagna

Field Roast and Daiya Lasagna

Toasted Farro with Mushrooms

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Vegan Clam Chowder

Vegan Clam Chowder

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

CROSSROADS Spicy Moroccan Carrot Salad
Easy Refrigerator Pickles with Flowering Chives
Red Quinoa and Sweet Potato Croquettes

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks