A close up of vegan egg drop soup in a white bowl.

Vegan Egg Drop Soup

An authentic tasting vegan egg drop soup made with an egg substitute of chickpea flour and potato starch.

Course Soup
Cuisine Chinese, vegan
Keyword vegan egg drop soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 21 kcal


For the broth

For the "egg"

  • 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


  1. 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)

  2. 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).

  3. 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.

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

  5. Serve on the side of your favorite vegan Chinese dish.

Recipe Notes

Nutrition Facts
Vegan Egg Drop Soup
Amount Per Serving (0.5 cup)
Calories 21
% Daily Value*
Sodium 324mg14%
Potassium 45mg1%
Carbohydrates 3g1%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.