DIY Plant-Based Egg by Kappa Foods
Buy Now →Easy Homemade Vegan Egg Drop Soup with Just Egg 蛋花湯
Homemade Vegan Egg Drop Soup 蛋花湯 is a simple Cantonese recipe standard at Chinese restaurants. This vegan, vegetarian egg flower soup is an easy, versatile and nutritious alternative to make in just 15 minutes.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2-4 persons 1x
- Category: Soup
- Method: Boil
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
- 5 tbsp Vegan Egg Replacer (I used Just Egg)
- 4 Shitake Mushrooms, resuscitate and sliced
- 2 bunch of Enoki Mushrooms, stems removed
- 1/2 tbsp grated fresh Ginger
- 1/2 tsp Grounded White Pepper
- 3 stalks of Green Onion, finely chopped
- 1/2 tsp Corn starch
- 1 tbsp Light Soy Sauce or Tamari Sauce (Gluten-Free)
- 4 C Vegetable Broth or Vegan Chicken Broth
- 1 C Water
Instructions
- Resuscitate shiitake mushrooms quickly by following the instructions HERE.
- Use reserved soaked mushroom water and vegetable broth to make the cornstarch slurry. I like to use soaked mushroom water for extra umami. Dissolving the cornstarch ahead is helpful so that it doesn't clump up in the boiling soup.
- Add vegetable broth or vegan chicken broth and cold water to a medium pot.
- Add sliced shitake mushrooms, king oyster mushrooms, green onions and the remaining seasoning ingredients (minced ginger, soy sauce, and ground white pepper) to the pot and bring to a boil at medium-high.
- While the soup base is cooking, prepare vegan egg flowers by cooking a breakfast scramble with egg replacers like Just Egg.
- Just Egg breakfast scramble, add five tablespoons of Just Egg to a nonstick skillet on medium heat. Scramble like an egg. Use a spatula to occasionally scrape and pull the mixture across the pan to desired half-cooked consistency until it resembles thin steams of beaten eggs dropped in hot soup. Remove from heat. Reserve for later.
- Once the mushroom veggie broth comes to a boil, stir in cornstarch slurry.
- Stir in vegan egg substitute.
- Serve and enjoy.
- To complete this vegan egg drop soup recipe, garnish with finely chopped green onions and cilantro!
Notes
- If you pour the Just Egg liquid directly into the boiling mushroom veggie broth, it looks like miso soup. The Just Egg liquid will be cloudy in the boiling broth, it will not form egg strands and will not create that egg drop soup yellow colour.
Nutrition
- Serving Size: 1 pot
- Calories: 125
- Sugar: 4.2 g
- Sodium: 754.5 mg
- Fat: 6.3 g
- Carbohydrates: 7.5 g
- Fiber: 1 g
- Protein: 10.5 g
- Cholesterol: 232.5 mg
Find it online: https://www.nomss.com/vegan-egg-drop-soup/
