Vegan Egg Drop Soup

Vegan Egg Drop Soup is a comforting and flavorful dish that captures the essence of traditional Chinese cuisine without the use of eggs. This midnight delight is quick to prepare and brimming with umami, making it a perfect late-night snack or light meal.

Ingredients

• Vegetable broth - 500 ml
• Tofu (silken) - 100 g
• Cornstarch - 1 tbsp
• Water - 2 tbsp (for slurry)
• Soy sauce - 1 tbsp
• Sesame oil - 1 tsp
• Green onions - 2 stalks, chopped
• Mushrooms (shiitake or button) - 50 g, sliced
• Spinach - 50 g (fresh)
• Ground white pepper - 1/4 tsp
• Salt - to taste

Steps

1. In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat.
2. While the broth is heating, prepare the tofu by blending it in a small blender or using a fork to mash it until smooth.
3. Once the broth is simmering, add the sliced mushrooms and cook for 3 minutes, allowing them to soften.
4. Stir in the soy sauce, sesame oil, and ground white pepper, mixing well.
5. In a small bowl, combine cornstarch and water to create a slurry, then slowly pour it into the simmering broth while continuously stirring to thicken the soup.
6. Add the mashed tofu to the broth, stirring gently to create a silky texture, and let it cook for another 2 minutes.
7. Finally, add the fresh spinach and chopped green onions, cooking for an additional minute until the spinach is wilted.
8. Taste the soup and adjust the seasoning with salt if necessary, then serve hot.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, promoting muscle health.
• Contains antioxidants from spinach and mushrooms, supporting immune function.

Tags