This vegan egg drop soup is filled with ribbons of a vegan egg substitute, and the broth is rich and savory. This tastes just like the takeout I used to love, minus the styrofoam container and plastic spoon!
This vegan egg drop soup takes me back! I used to order egg drop soup in those little styrofoam containers a looooooong time ago. The taste and texture was so good, and upwrapping and devouring an egg roll or two with it was heavenly. I had a random craving for it last week, so pulled out an egg replacer from my fridge to see if I could replicate it with plant-based ingredients.
What Is Egg Drop Soup?
Egg drop soup is typically made with a seasoned chicken broth. When the broth is hot, whisked eggs are slowly poured into it to create ribbons of eggs.
In this vegan version, I use No-Chicken stock and the VeganEgg to create the same result. Look at those ribbons of plant-based egg. It’s such a delicious soup and so easy to make.
How To Achieve This Result
To achieve these ribbons, you’ll need to make sure that your broth is very hot and your VeganEgg mixture is very cold. Bring your broth to a boil then a simmer, then slowly drizzle the plant-based egg mixture while stirring in one direction.
What Makes this Broth So Good
This is a super simple but flavorful broth with just a little bit of ginger and soy sauce and some scallions for color and contrast, Add in the eggs and you’ve got perfect comfort food to enjoy on your night in.
For More Vegan Takes On Takeout, Try These Recipes!
Hungry for more takeout recipes that are fun to stay in and make yourself? Try these Asian-inspired dishes to make with friends, a partner or just by yourself.
This Vegan Crab Rangoon uses vegan cream cheese and jackfruit that’s wrapped in wonton wrappers and deep-fried. So indulgent and delicious!
Try this Sweet and Sour Crispy Mock Chicken Stir Fry if you’ve got a bag of soy curls to use up. If you don’t have soy curls, you should definitely give this amazing ingredient a try!
I love this Mongolian Soy Curls recipe. It’s so crispy and glazy and salty and amazing with rice. Top with sliced scallions for a fresh pop of color and flavor.
These Scallion Pancakes take a little extra time, but it’s so fun to work with dough. The repeated coiling and rolling of the dough is super meditative and the end result is worth the effort!
I made the Sweet Potato and Lemongrass Gyozas because there’s something magical about combining sweet potato, lemongrass, and cilantro together. It’s so earthy, fragrant, clean and fresh!
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Vegan egg drop soup, made with the VeganEgg and No-Chicken broth with hints of ginger and soy sauce. Make your own take out and enjoy a night in with this soup!
for the VeganEgg
- 1/2 cup ice cold water
- 1 TB VeganEgg
for the broth
- 1 tsp grated ginger
- 2 cups No-Chicken or vegetable broth
- 2 tsp soy sauce
- a few dashes of white pepper
- 1 scallion, chopped
to make the VeganEgg
- Blend the ice cold water and egg powder together in a blender until fluffy.
to make the broth
- 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side, Appetizer
- Method: Blended, Sautéed
- Cuisine: Chinese
Keywords: plant-based egg drop soup, vegan soup