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Homemade Vegan Egg Drop Soup (Easy!) recipe photo

Vegan Egg Drop Soup (Easy!)

This Vegan Egg Drop Soup is a comforting bowl of plant-based goodness, quick to prepare and full of flavor!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 10.8 oz Silken Tofu
  • 4 cups Vegetable Broth
  • 1 tablespoon Tamari
  • ½ teaspoon Toasted Sesame Oil (omit for oil-free version)
  • ⅛ teaspoon Ground Turmeric
  • ¾ cup Green Peas (frozen recommended)
  • 2 Green Onions (for garnish)
  • 3 tablespoons Cornstarch (can substitute with arrowroot)
  • ½ teaspoon Kala Namak (black salt for eggy flavor)
  • Black or White Pepper (to taste)

Equipment

  • Medium-sized pot
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Serving bowls

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.