Egg-Less Egg Drop Soup

Name: Egg-Less Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 teaspoons cornstarch; 2 teaspoons mushroom powder; ¼ teaspoon white pepper powder; ¼ teaspoon salt, or to taste; ⅛ teaspoon turmeric powder (to add color; optional); 3 scallions, thinly sliced, white and green parts separated; 2 slices (⅛ inch, or 3 mm, thick) ginger; 4 fresh yuba sheets or 1 semidried yuba sheet, cut into strips; 4 fresh yuba sheets or 1 semidried yuba sheet, cut into strips; 2 teaspoons toasted sesame oil

Preparation info

Yield
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

This version of the classic soup is made with plant-based ingredients while preserving all the character of the original. It’s one of the dishes that I make most frequently at home because it’s so simple yet so satisfying. The yuba sheet truly mimics the texture and look of eggs, and it has a delicious taste that works well in soups.

Ingredients

4 teaspoons cornstarch
2 teaspoons mushroom powder
¼ teaspoon

Asia
China
Soup
Vegan

Method

In a small bowl, combine 2 tablespoons of water with the cornstarch, mushroom powder, white pepper powder, salt, and turmeric (if using) for the spice mix. Whisk until the cornstarch is dissolved.
In a small pot, combine 4 cups (960 ml) of water with the white parts of the scallions and the ginger. Bring to a boil over high heat, then reduce the heat to low and