Egg Drop Soup Recipe
Egg drop soup, but vegan—because who needs actual eggs when silken tofu and chickpea flour can fake it better?
Golden ribbons swirl through savory broth, creating that classic delicate look without chickens involved.
Garlic, ginger, and scallions add layers of flavor your taste buds will gossip about.
Soy sauce and sesame oil bring umami depth, keeping things rich and cozy.
A dash of white pepper adds subtle heat, because bland soup is basically betrayal.
Darling, this isn’t just soup—it’s comfort reinvented, quick to cook, light on drama, and fabulous enough for weeknight self-care.
Egg Drop Soup Recipe
A vegan egg drop soup—light, savory, and full of faux-egg goodness made from chickpea flour and tofu.
Ingredients
Method
- Heat broth in a pot over medium heat.
- Add garlic, ginger, soy sauce, and sesame oil; simmer 5 minutes.
- Slowly drizzle chickpea flour mixture into simmering broth, whisking constantly.
- Add blended silken tofu, stirring gently to form ribbons.
- Season with white pepper and salt.
- Garnish with scallions before serving hot.
Notes
Nutritional Values (per serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
Vitamins and Minerals (per serving)
- Iron: 14%
- Calcium: 10%
- Folate: 12%
- Vitamin C: 8%
- Potassium: 10%
Additional Notes/Tips
- Add corn kernels for extra sweetness and texture.
- For richer flavor, use mushroom broth instead of vegetable broth.
- Adjust chickpea flour slurry thickness for desired ribbon texture.
- Serve with steamed dumplings for a full meal.
