‘Egg drop’ soup

Name: ‘Egg drop’ soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4 as a side
Cuisine: Chinese
Ingredients: pinch of black salt; ¼ block (75 g) extra-firm tofu, pressed and grated; 1 spring onion (scallion), chopped; pinch of white pepper; pinch of white sugar; 2 tablespoons cornflour; 2 teaspoons nutritional yeast; 5 fresh shiitake or other mushrooms, cut in half; 5 fresh shiitake or other mushrooms, cut in half; ¼ teaspoon salt; ¼ teaspoon sesame oil; 2 cups (500 ml) vegetable stock

Preparation info

Serves
4
as a side

Difficulty
Easy
Ready in
35 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This traditional Chinese soup usually has wispy tendrils of egg suspended in it and is minimally seasoned. Here, grated firm tofu stands in for the egg – firm tofu holds its shape the best and won’t leave your soup looking too lumpy, so I’d advise staying away from the silken sort.

Ingredients

2 cups (500 ml) vegetable stock
5 fresh shiitake or other mushrooms, cut in half

Asia
China
Side dish
Soup
Gluten-free
Vegan

Method

Put the stock and mushrooms into a saucepan and bring to the boil, then stir in the sesame oil, salt, sugar, pepper, nutritional yeast and food colouring, if using.

In a small bowl whisk the cornflour and 2 tablespoons water with a fork until there are no lumps. Pour into the pan, stirring constantly, and continue to cook until the soup has thickened to a runny gravy-like consistency.</