Name: Vegan Egg Drop Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 (12 oz / 340g) package silken tofu; 4 cups vegetable broth; 1 tablespoon soy sauce; ½ teaspoon toasted sesame oil; ¼ teaspoon ground turmeric; Pinch white pepper; ½ cup cold water; 3 tablespoons cornstarch; 2 scallions, chopped; ¼ teaspoon kala namak (optional, to taste)

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This vegan egg drop soup swaps traditional eggs for delicate strips of silken tofu that mimic the texture of egg ribbons beautifully. Suspended in a savory, sesame-scented broth and lightly seasoned with soy sauce, turmeric, and white pepper, this plant-based take on a classic comfort food is warm, nourishing, and ready in just 15 minutes.

Vegan Egg Drop Soup

Why You’ll Love This Recipe

Quick and easy: Done in 15 minutes from start to finish.
Plant-based: 100% vegan and egg-free, using tofu for texture.
Comforting and cozy: A warm, satisfying soup for any season.
High in protein: Thanks to silken tofu, it’s both filling and nutritious.
Low calorie: Light but flavorful, with under 100 calories per serving.
One-pot recipe: Minimal cleanup and effort.
Customizable: Add veggies or spice it up to your liking.
Budget-friendly: Uses affordable pantry staples.
Family-friendly: Mild flavors that suit all taste buds.
Gluten-free adaptable: Just use tamari instead of soy sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (12 oz / 340 g) package silken tofu
4 cups vegetable broth
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
¼ teaspoon ground turmeric
Pinch of white pepper
½ cup cold water
3 tablespoons cornstarch
2 scallions, chopped
¼ teaspoon kala namak (optional, for eggy flavor)

Directions

Open the package of silken tofu and carefully transfer it to a cutting board. Use a vegetable peeler to shave the tofu into thin strips or ragged bits. Set aside.
In a small saucepan, combine vegetable broth, soy sauce, sesame oil, turmeric, and white pepper. Bring the mixture to a boil over high heat.
While the broth is heating, stir the cold water and cornstarch together in a small bowl to create a slurry.
Once the broth reaches a boil, stir the cornstarch mixture again and slowly drizzle it into the soup while stirring. Let it return to a boil and thicken slightly.
Remove the soup from heat. Stir in the shaved tofu and chopped scallions.
Season with kala namak for an egg-like flavor, if using. Taste and adjust seasonings as needed.
Serve hot and enjoy.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations

Add greens: Stir in baby spinach, bok choy, or kale just before serving.
Spice it up: Add a pinch of chili flakes or a dash of hot sauce for heat.
Ginger twist: Add freshly grated ginger to the broth for extra warmth.
Mushroom flavor: Add sautéed shiitake or button mushrooms for depth.
Noodle addition: Serve over rice noodles for a more filling meal.
Miso flavor: Stir in a teaspoon of white miso paste for umami richness.
Crispy tofu: Top with pan-fried tofu cubes for added texture.
Gluten-free: Use tamari instead of soy sauce.
Corn variation: Add sweet corn kernels for added texture and sweetness.
Lemongrass twist: Add a stalk of lemongrass while simmering for a citrusy note.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling again as it can break down the delicate tofu. This soup is not ideal for freezing, as the texture of silken tofu may change upon thawing.

FAQs

What kind of tofu is best for this recipe?

Silken tofu is essential—it mimics the texture of egg ribbons and stays soft and delicate in the broth.

Can I use firm tofu instead?

Firm tofu won’t provide the same texture, but you can crumble it in if you prefer a heartier, chunkier soup.

What is kala namak and do I need it?

Kala namak, also known as black salt, gives an “eggy” flavor. It’s optional but recommended for authenticity in eggless egg drop soup.

Can I make this soup gluten-free?

Yes, just use tamari or a gluten-free soy sauce alternative.

Is there a substitute for cornstarch?

Arrowroot powder or potato starch can work as thickeners in place of cornstarch.

How do I store leftover soup?

Store in a sealed container in the fridge for up to 3 days. Reheat gently on the stove.

Can I add vegetables?

Absolutely. Mushrooms, spinach, carrots, or bok choy are great additions.

Is this soup good for meal prep?

Yes, it’s quick and keeps well for a few days, making it ideal for meal prep.

Can I use low-sodium broth?

Yes, and it’s a good idea if you’re watching your salt intake—just adjust the soy sauce to taste.

What does turmeric do in the recipe?

Turmeric adds a golden color similar to traditional egg drop soup and offers mild earthy flavor.

Conclusion

This vegan egg drop soup delivers comfort, simplicity, and classic flavor—all without the eggs. With silky tofu ribbons, a savory sesame broth, and just a few minutes of prep, it’s the perfect plant-based dish for when you need something warm and satisfying in a hurry. Whether you’re vegan or simply looking for a lighter twist on a classic, this soup is sure to hit the spot.