Vegan Egg Drop Soup
This vegan egg drop soup is made with strips of silken tofu that mimic delicate egg ribbons perfectly, suspended in a savory, sesame-scented broth. It’s cozy, satisfying, and comes together in about fifteen minutes!
Servings: 4
Calories: 91kcal
Ingredients
- 1 (12 ounce/340 gram) package silken tofu
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- ¼ teaspoon ground turmeric
- Pinch white pepper
- ½ cup cold water
- 3 tablespoons cornstarch
- 2 scallions, chopped
- ¼ teaspoon kala namak, or to taste (optional)
Instructions
- Carefully open the package of silken tofu and transfer the block of tofu to a cutting board. Run a vegetable peeler over the top of the block of tofu to slice it into thin, ragged strips and bits. Don't worry about keeping them neat.
- Place the broth, soy sauce, sesame oil, turmeric, and white pepper into a small saucepan and place it over high heat. Heat the mixture until it comes to a boil.
- While the broth mixture heats up, stir the cold water and cornstarch together in a small cup or container.
- Once the broth mixture comes to a boil you're ready to add the cornstarch mixture. Give it a quick stir to redistribute any cornstarch that has sunken to the bottom, then slowly drizzle it into the pot while stirring. Let the mixture come back to a boil. It should thicken up quickly. Remove the pot from heat once this happens.
- Stir in the tofu and scallions. Taste-test the soup and season it with kala namak to taste, if using. Adjust any other seasonings to your liking.
- Ladle into bowls and serve.
Nutrition
Serving: 1.25cups | Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1343mg | Potassium: 183mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg