Description
This vegan egg drop soup uses silken tofu to mimic delicate egg ribbons, suspended in a savory sesame-scented broth. It’s warm, cozy, and ready in just 15 minutes—perfect for a quick and satisfying meal.
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)
Instructions
- Carefully open the tofu package and transfer the block to a cutting board. Use a vegetable peeler to shave thin, ragged strips of tofu. Set aside.
- In a small saucepan, combine the vegetable broth, soy sauce, sesame oil, turmeric, and white pepper. Bring to a boil over high heat.
- While the broth heats, whisk together the cold water and cornstarch in a small bowl until smooth.
- Once the broth is boiling, stir the cornstarch mixture again and slowly drizzle it into the pot while stirring continuously. Let it return to a boil and thicken.
- Remove the pot from heat. Stir in the tofu strips and chopped scallions.
- Season with kala namak to taste, if using. Adjust other seasonings if needed.
- Ladle the soup into bowls and serve warm.
Notes
- Kala namak adds an eggy flavor to the soup, but it’s optional.
- Be gentle when handling silken tofu—it breaks easily.
- You can add extra veggies like mushrooms or spinach for variation.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.25 cups
- Calories: 91
- Sugar: 3g
- Sodium: 1343mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.4g
- Protein: 5g
- Cholesterol: 0mg
