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A top-down shot of vegan egg drop soup.

Vegan Egg Drop Soup

  • Author: erin wysocarski
  • 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

  1. Blend the ice cold water and egg powder together in a blender until fluffy.

to make the broth

  1. 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.
  2. Reduce to a simmer, then pour in the VeganEgg mixture slowly, stirring clockwise until ribbons appear. Remove from heat.
  3. 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