Vegan Egg Drop Soup (Easy!)
If you’ve been craving a comforting bowl of soup that’s both satisfying and full of flavor, look no further! This Vegan Egg Drop Soup (Easy!) is a delightful twist on the classic dish, providing a warm hug in a bowl without any animal products. With silky tofu standing in for eggs, this soup is not only quick to prepare but also incredibly nourishing. Let’s dive into the details of this tasty recipe.
Top Reasons to Make Vegan Egg Drop Soup (Easy!)
- Quick and Easy: This soup comes together in under 30 minutes, making it perfect for weeknight dinners or a cozy lunch.
- Nutritious Ingredients: Packed with protein from silken tofu and vitamins from green peas, this dish is as healthy as it is delicious.
- Customizable: Feel free to add your favorite vegetables or spices to make this soup your own.
- Comfort Food: The warm, soothing broth is ideal for chilly days or when you need a little extra comfort.
- Plant-Based: This recipe is entirely vegan, making it suitable for a variety of dietary preferences.
What to Buy
- Silken Tofu: 10.8 oz. package, which gives the soup its creamy texture.
- Vegetable Broth: 4 cups, for a rich and flavorful base.
- Tamari: 1 tablespoon, for a gluten-free soy sauce alternative.
- Toasted Sesame Oil: ½ teaspoon, adding depth to the flavor (omit for oil-free version).
- Ground Turmeric: ⅛ teaspoon, for a beautiful golden color and health benefits.
- Green Peas: ¾ cup, I recommend using frozen for convenience.
- Green Onions: 2, for garnish and added flavor.
- Cornstarch: 3 tablespoons, for thickening the soup (can substitute with arrowroot).
- Kala Namak: ½ teaspoon, a unique black salt that adds an eggy flavor.
- Black or White Pepper: To taste, for seasoning.
Appliances & Accessories
- Pot: A medium-sized pot to cook the soup.
- Whisk: To mix the cornstarch and broth smoothly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife: For chopping green onions.
- Serving Bowls: To serve your delicious soup.
Vegan Egg Drop Soup (Easy!), Made Easy
Step 1: Prepare the Broth
In a medium-sized pot, pour in the 4 cups of vegetable broth. Turn the heat to medium-high and bring it to a gentle simmer.
Step 2: Add the Tofu
While the broth is heating, take your silken tofu and cut it into small cubes. Once the broth is simmering, gently add the tofu to the pot and let it warm through for about 5 minutes.
Step 3: Season the Soup
Add the 1 tablespoon of tamari, ½ teaspoon of toasted sesame oil (if using), and ⅛ teaspoon of ground turmeric to the pot. Stir gently to combine, allowing the flavors to meld.
Step 4: Thicken the Soup
In a small bowl, mix the 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Slowly pour this mixture into the soup while whisking continuously. This will help thicken the soup beautifully.
Step 5: Add the Peas
Now it’s time to add the ¾ cup of green peas. If you’re using frozen peas, there’s no need to thaw them first. Just toss them in and let them cook for another 3-5 minutes.
Step 6: Final Seasoning
Sprinkle in the ½ teaspoon of kala namak and season with black or white pepper to taste. Stir well and let the soup simmer for an additional minute to combine all the flavors.
Step 7: Garnish and Serve
Chop the green onions and sprinkle them on top of each serving for a fresh crunch. Ladle the soup into bowls and enjoy your delicious Vegan Egg Drop Soup (Easy!)!
What to Use Instead
- Silken Tofu: Can be substituted with mashed avocado for a creamier texture.
- Vegetable Broth: Chicken-flavored broth or mushroom broth can be used for a deeper flavor (check for vegan options).
- Tamari: Soy sauce can be used if you’re not concerned about gluten.
- Cornstarch: Arrowroot powder can be used for a similar thickening effect.
Chef’s Rationale
This Vegan Egg Drop Soup (Easy!) is designed to be simple yet full of flavor. The combination of silken tofu and kala namak creates that characteristic eggy taste, while the turmeric adds a beautiful color and boosts the nutritional profile. By using vegetable broth and fresh ingredients, this soup maintains a lightness that is perfect for any meal. Plus, it’s a fantastic way to incorporate more plant-based meals into your diet without sacrificing taste or satisfaction.
Save for Later: Storage Tips
If you find yourself with leftovers (or want to make a double batch), here are some tips for storing your Vegan Egg Drop Soup (Easy!):
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: This soup can be frozen, but the texture of the tofu may change. For best results, freeze without tofu and add it fresh when reheating.
- Reheating: When ready to enjoy leftovers, gently reheat on the stove over low heat, stirring occasionally to avoid sticking.
Reader Questions
Can I make this soup oil-free?
Absolutely! Simply omit the toasted sesame oil and enjoy a lighter version of the Vegan Egg Drop Soup (Easy!).
What can I serve with this soup?
This soup pairs wonderfully with a side of steamed dumplings, a simple salad, or even some crusty bread for a heartier meal.
Is this soup gluten-free?
Yes, as long as you use tamari instead of regular soy sauce, this Vegan Egg Drop Soup (Easy!) is gluten-free.
Can I add other vegetables?
Definitely! Feel free to add your favorite vegetables like mushrooms, bok choy, or carrots to enhance flavor and nutrition.
That’s a Wrap
This Vegan Egg Drop Soup (Easy!) is not just a meal; it’s a bowl of comfort that can be customized to your liking. Whether you’re looking for a quick weeknight dinner or a soothing soup to warm you up, this recipe is your go-to solution. The ingredients are simple, the preparation is straightforward, and the result is incredibly satisfying. So grab your pot, gather your ingredients, and let’s enjoy a deliciously comforting bowl of plant-based goodness. Happy cooking!
Vegan Egg Drop Soup (Easy!)
Ingredients
Equipment
Method
- In a medium-sized pot, pour in the 4 cups of vegetable broth. Turn the heat to medium-high and bring it to a gentle simmer.
- While the broth is heating, take your silken tofu and cut it into small cubes. Once the broth is simmering, gently add the tofu to the pot and let it warm through for about 5 minutes.
- Add the 1 tablespoon of tamari, ½ teaspoon of toasted sesame oil (if using), and ⅛ teaspoon of ground turmeric to the pot. Stir gently to combine, allowing the flavors to meld.
- In a small bowl, mix the 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Slowly pour this mixture into the soup while whisking continuously. This will help thicken the soup beautifully.
- Add the ¾ cup of green peas. If you’re using frozen peas, there’s no need to thaw them first. Just toss them in and let them cook for another 3-5 minutes.
- Sprinkle in the ½ teaspoon of kala namak and season with black or white pepper to taste. Stir well and let the soup simmer for an additional minute to combine all the flavors.
- Chop the green onions and sprinkle them on top of each serving for a fresh crunch. Ladle the soup into bowls and enjoy your delicious Vegan Egg Drop Soup (Easy!).
Notes
- Store leftovers in an airtight container for up to 3 days.
- This soup can be frozen, but the texture of the tofu may change.
- For best results, freeze without tofu and add it fresh when reheating.
