Amaze your friends and family with this vegan egg drop soup with a real authentic taste and texture, but with no eggs of course! There are a few vegan egg drop soup recipes floating around out there, but they all used tofu for the egg. Well, that is probably yummy too, but that is tofu soup, not egg drop soup!
Do you miss egg drop soup as a vegan?
This tastes like the egg drop soup you used to get at your favorite Chinese restaurant! It’s made by dropping a vegan egg substitute into boiling vegan “chicken” broth for a true vegan “egg” drop soup.
What is the egg substitute made from?
I’ve been using chickpea flour (aka garbanzo bean flour) for a long time now to make vegan omelets. So, I wanted to see if a chickpea batter would work for egg drop soup. Well, it didn’t! It needed something to bind it together, so I combined it with potato starch and it started to work! It took many attempts of adjusting the proportions and adding some eggy flavor, but I finally perfected it and it has become one of my kids’ favorite foods!
How do I make vegan egg drop soup?
- Put 2 cups cold water, a tsp of potato starch and a vegan “chicken” broth cube into a pot.
- Bring the broth to a boil.
- While the broth is heating, mix potato starch, garbanzo bean flour, nutritional yeast, black salt, and water in a small bowl and stir until it forms a paste. This is your vegan egg.
- Once the broth has come to a rolling boil, drizzle in the “vegan egg” a spoonful at a time stirring between each spoonful to make sure it doesn’t stick to the bottom
- Toss in some chives or green onion slices and boil for 1 more minute to ensure that vegan egg has cooked through.
- Serve on the side of your favorite vegan Chinese dish for an authentic tasting meal!
Pro Tips:
- While the broth is heating, be sure to stir it a few times. Don’t let the potato starch sink to the bottom. You want it to be evenly distributed to thicken the broth.
- Make sure that the vegan chicken broth has come to a full boil before dropping in your “egg.”
- Stir the soup slowly between each spoonful of “egg” dropped in the soup so it doesn’t stick to the bottom.
- Don’t stir the soup too vigorously or it will break up the “egg” into small pieces.
What should I serve along with my egg drop soup?
This vegan tofu fried rice recipe is perfect with this soup for an authentic vegan Chinese meal!
Did you make this vegan egg drop soup? Leave a comment and let us know what you think!
An authentic tasting vegan egg drop soup made with an egg substitute of chickpea flour and potato starch.
- 2 cups water
- 1 cube Not Chick'n broth or any equivalent vegan chicken broth
- 1 tsp potato starch
- 1 stalk green onions or chives (optional)
- 1 tbsp potato starch
- 1 tbsp + 1 tsp chickpea flour (aka garbanzo bean flour)
- 1 tsp nutritional yeast
- 1/4 tsp salt (use black salt for a more egg like taste)
- 2 1/2 tbsp water
Put 2 cups cold water, 1 tsp. of potato starch and a vegan “chicken” broth cube into a pot, stir well and bring the broth to a boil. (stirring occasionally)
While the broth is heating, mix potato starch, garbanzo bean flour, nutritional yeast, black salt, and 2 1/2 tsp water in a small bowl and stir until it forms a thin paste. (This is your vegan egg).
Once the broth has come to a rolling boil, drizzle in the “vegan egg” a spoonful at a time stirring slow between each spoonful to make sure it doesn’t stick to the bottom, but not so fast that it breaks up the "egg" pieces.
Toss in some chives or green onion slices and boil for 1 more minute to ensure that vegan egg has cooked through.
Serve on the side of your favorite vegan Chinese dish.
- While the broth is heating, be sure to stir it a few times. Don't let the potato starch sink to the bottom. You want it to be evenly distributed to thicken the broth.
- Make sure that the vegan chicken broth has come to a full boil before dropping in your "egg."
- Stir the soup slowly between each spoonful of "egg" dropped in the soup so it doesn't stick to the bottom.
- Don't stir the soup too vigorously or it will break up the "egg" into small pieces.
Bill Madden says
June 21, 2019 at 10:17 pmMonica thank you
Monica says
June 24, 2019 at 7:26 amYou’re welcome! Hope that you enjoy it! 🙂
Tara says
February 22, 2019 at 1:42 pmCan I use arrowroot instead of potato starch ?
Monica says
February 23, 2019 at 10:41 amI have not tried it, but I think that it would work. I have tried corn starch and that works well too.
Sue says
February 21, 2019 at 7:35 pmHello,
How much water to make the egg part?
Monica says
February 23, 2019 at 10:40 amHi Sue, sorry that I didn’t make that more clear. You need to add 2 1/2 tbsp of water to the egg part and mix until it forms a thin paste. Enjoy! 🙂
Jules Shepard says
January 29, 2019 at 3:02 pmI can’t wait to give this recipe a try! What fun and it looks YUMMY!
Morgan says
November 3, 2018 at 11:09 amThis recipe is genius! I can’t believe that it actually works and it’s super yummy too!
Monica says
November 3, 2018 at 11:14 amThanks so much Morgan! I was excited the first time that I got it to work. I’s still surprised with how much it acts like real egg!
Tara Marie says
September 27, 2018 at 12:34 amI loved this stuff so much! and miss it!!!
Have you tried this using tapioca or cornstarch as an alternative to potato starch?
Monica says
September 27, 2018 at 7:53 pmHi Tara, I have used tapioca starch in the “egg” before and it comes out well. When I have tried to thicken the broth with tapioca starch, it comes out sort of slimy. You can use cornstarch instead of potato starch if you would like. I think that the potato starch has a slightly better taste and texture, but the “egg” works with any of the 3 starches. Enjoy! 🙂
Lori says
September 26, 2018 at 4:38 pmWhat could I use instead of potato starch? Would corn starch work?
Monica says
September 27, 2018 at 7:50 pmHi Lori, Corn starch will work, but I think potato starch works a little better. You can definitely swap it out though.
Cathy J Kincaid says
September 24, 2018 at 7:10 pmI love opening my email to find a new recipe from you in it. It seems it’s always something I feared I would never taste again You have such a talent for re-creating tastes and textures out of surprising ingredients. Do you think you could make a Vegan New England Clam Chowder, and without coconut milk, which gives me GERD?
Monica says
September 25, 2018 at 8:06 pmThanks Cathy! It made my day to read this! I have actually made a vegan New England Clam Chowder using soy milk a few times. Thanks for reminding me to get it up on the blog! 🙂
christel says
September 21, 2018 at 2:53 pmhello monica, thank you f or the recipe. i am always on the look out for simple, delicious vegan food.
i live high in the chiapas highlands of mexico in a town called san cristobal de las casas, named after the compassionate bishop who became the protector of the indigenous people of the highlands here, who were suffering under the viscous spanish rule.
here people dream of being carnivores. the majority of people are poor and can afford meat only a few times a year. so veganism has hardly been heard of.
nevertheless, we do have a vegetarian restaurant with vegan options, four tiny vegan eateries, one of which is a take out much loved by the young vegan tourists.
as you can imagine, i have problems finding ingredients for my food. your lovely soup for instance calls for veg brothes cubes, well i make my own; potatoe starch i can not get, neither black salt. the chick pea flour i will grind myself. i wonder if i could use tapioca starch?
i am very glad i came across your blog. please thank your son for me for helping in developing this recipe. and thank you, with love christel
Monica says
September 24, 2018 at 9:24 amHi Christel, your town sounds so beautiful! My husband’s cousin lives in San Miguel and we have always wanted to take a trip to visit them, but we are afraid that we wouldn’t find vegan food. I’m glad to hear that there is at least some vegan choices there! You can simply leave out the black salt or swap it for regular salt. I just tested out the tapioca starch for you. It worked well! It just made a slightly chewier texture than the potato starch. However, in the broth itself, I would use corn starch if you can’t get potato starch. The tapioca starch will work there too, but gives it a slimy texture. (PS -My son will be excited to get a thank you for this)! Enjoy! 🙂