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!

Vegan egg drop soup in a white bowl with green onions behind it.

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Do you miss egg drop soup?

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 to adjust the proportions and add some eggy flavor, but I finally perfected it and it has become one of my kids’ favorite foods!

A close up spoonful of vegan egg drop soup in an authentic Chinese bowl and spoon.

Ingredients and substitutions

For the broth

  • Vegan Chicken Broth –  Not Chick’n broth or any equivalent vegan chicken broth
  • Potato Starch – to thicken the broth. You can swap this out for cornstarch if you don’t have potato starch.
  • Green Onions – or chives (optional for flavor and color.)

For the “egg”

  • Potato Starch – to give the “egg” an authentic texture.
  • Chickpea Flour – (aka garbanzo bean flour)
  • Nutritional Yeast – for flavor. You can omit it if you don’t have any.
  • Salt – (use black salt for a more egg-like taste)

How to make vegan egg drop soup

Step 1 – Put 2 cups cold water, a tsp of potato starch, and a vegan “chicken” broth cube into a pot.

Step 2 – Bring the broth to a boil.

Step 3 – 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.

Three pictures showing the process of making the egg substitute for the vegan egg drop soup.

Step 4 – 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

Step 5 – Toss in some chives or green onion slices and boil for 1 more minute to ensure that the vegan egg has cooked through.

Step 6 – Serve on the side of your favorite vegan Chinese dish for an authentic-tasting meal!

A series of 3 pictures showing the process of dropping the vegan egg into boiling vegan chicken broth to make vegan egg drop soup.

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 to serve with egg drop soup?

Vegan Chop Suey, Orange Tofu, Sweet and Sour Tofu, Vegan Summer Rolls, Vegan Beef and Broccoli, Tofu Fried Rice, or Easy Vegan Lettuce Wraps are perfect to serve with this soup for an authentic vegan Chinese-style meal!

Storage and reheating

Refrigerate: Leftover plant-based egg drop soup will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: This soup will freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the egg drop soup in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

Vegan egg drop soup in a white bowl with green onions behind it.

More vegan soups

Vegan egg drop soup recipe

A close up of vegan egg drop soup in a white bowl with green onions in the background.
Diet
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5 from 9 rating

Vegan Egg Drop Soup

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
An authentic tasting vegan egg drop soup made with an egg substitute of chickpea flour and potato starch.
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Ingredients

For the broth

For the “egg”

Instructions
 

  • 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 slowly 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.

Notes

  • 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. 
Serving: 0.5cup, Calories: 21kcal, Carbohydrates: 3g, Sodium: 324mg, Potassium: 45mg, Calcium: 4mg, Iron: 0.1mg
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