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?
Vegan Tofu Fried Rice or Easy Vegan Lettuce Wraps are perfect to serve with this soup for an authentic vegan Chinese style meal!
If you love Asian style soups try my easy Vegan Pho or Vegan Tom Yum Soups
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
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
- 4 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
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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)
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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.
- 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.
