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Egg Drop Soup Recipe

A vegan egg drop soup—light, savory, and full of faux-egg goodness made from chickpea flour and tofu.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • Vegetable broth: 4 cups
  • Silken tofu: 1/2 cup blended
  • Chickpea flour: 3 tbsp whisked with 1/2 cup water
  • Garlic: 3 cloves minced
  • Ginger: 1 tbsp grated
  • Soy sauce: 2 tbsp
  • Sesame oil: 1 tsp
  • Scallions: 2 chopped
  • White pepper: 1/4 tsp
  • Salt: to taste

Method
 

  1. Heat broth in a pot over medium heat.
  2. Add garlic, ginger, soy sauce, and sesame oil; simmer 5 minutes.
  3. Slowly drizzle chickpea flour mixture into simmering broth, whisking constantly.
  4. Add blended silken tofu, stirring gently to form ribbons.
  5. Season with white pepper and salt.
  6. 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.