Easy Homemade Vegan Egg Drop Soup with Just Egg 蛋花湯
Homemade Vegan Egg Drop Soup 蛋花湯 is a simple Cantonese recipe standard at Chinese restaurants. This vegan, vegetarian egg flower soup is an easy, versatile and nutritious alternative to make in just 15 minutes.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 tbsp Vegan Egg Replacer (I used Just Egg)
- 4 Shitake Mushrooms, resuscitate and sliced
- 2 bunch of Enoki Mushrooms, stems removed
- 1/2 tbsp grated fresh Ginger
- 1/2 tsp Grounded White Pepper
- 3 stalks of Green Onion, finely chopped
- 1/2 tsp Corn starch
- 1 tbsp Light Soy Sauce or Tamari Sauce (Gluten-Free)
- 4 C Vegetable Broth or Vegan Chicken Broth
- 1 C Water
Instructions
- 1
Resuscitate shiitake mushrooms quickly by following the instructions HERE.
- 2
Use reserved soaked mushroom water and vegetable broth to make the cornstarch slurry. I like to use soaked mushroom water for extra umami. Dissolving the cornstarch ahead is helpful so that it doesn't clump up in the boiling soup.
- 3
Add vegetable broth or vegan chicken broth and cold water to a medium pot.
- 4
Add sliced shitake mushrooms, king oyster mushrooms, green onions and the remaining seasoning ingredients (minced ginger, soy sauce, and ground white pepper) to the pot and bring to a boil at medium-high.
- 5
While the soup base is cooking, prepare vegan egg flowers by cooking a breakfast scramble with egg replacers like Just Egg.
- 6
Just Egg breakfast scramble, add five tablespoons of Just Egg to a nonstick skillet on medium heat. Scramble like an egg. Use a spatula to occasionally scrape and pull the mixture across the pan to desired half-cooked consistency until it resembles thin steams of beaten eggs dropped in hot soup. Remove from heat. Reserve for later.
- 7
Once the mushroom veggie broth comes to a boil, stir in cornstarch slurry.
- 8
Stir in vegan egg substitute.
- 9
Serve and enjoy.
- 10
To complete this vegan egg drop soup recipe, garnish with finely chopped green onions and cilantro!