Vegan Egg Drop Soup (A Recipe From My Cookbook)
Vegan egg drop soup is made with plant-based ingredients and preserves all the character of the original version. The tender yuba sheets mimic the egg ribbons, and swim in a gingery savory soup that has a lovely bright yellow color. It’s a dish that takes no time to put together and is a comforting addition to the dinner table. {Vegan, Gluten-Free}
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp water
- 4 tsp cornstarch
- 1/4 tsp white pepper powder
- 1/4 tsp salt ((or to taste))
- 1/8 tsp turmeric powder (for the yellow color (Optional))
- 4 cup water
- 3 green onions (, thinly sliced, white and green parts separated)
- 2 slice ginger
- 2 tsp mushroom powder
- 4 fresh yuba sheets or 1 semi-dried yuba sheet (, cut into strips)
- 2 tsp sesame oil
Instructions
- 1
To make the spice mix: Combine all the ingredients in a small bowl and whisk to mix well.
- 2
To cook the soup: Add the water, the white part of the green onion and ginger in a small pot. 3. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
- 3
Whisk the spice mix again until the cornstarch is fully dissolved, pour into the soup. Stir to mix well and simmer until the soup is slightly thickened, 30 seconds or so. Add the mushroom powder and stir to mix well.
- 4
Add the yuba sheet. Cook for another minute, or until it turns tender. Carefully taste the soup. Add a bit more salt or mushroom powder if needed.
- 5
Drizzle sesame oil and sprinkle with the green part of the green onion. Give it a final stir to mix well and serve hot.