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!
How to make vegan egg drop soup
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.
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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!Print
Vegan Egg Drop Soup
- Total Time: 15 minutes
- Yield: 1-2 servings
- Diet: Vegan
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
This was so easy and delicious. Thank you for a quick easy dinner
Ashley Hoober says
love using VEGANEGG in my recipes! so helpful!!!!!!
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. 🙂
Lisa Viger is Planted365 says
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!
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.