‘Egg drop’ soup


Preparation info

  • Difficulty


  • Serves


    as a side

Appears in

Jackfruit and Blue Ginger

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.

Prep time: 15 minutes
Cooking time: 20 minutes


  • 2 cups (500 ml) vegetable stock
  • 5 fresh shiitake or other mushrooms, cut in half
  • ¼ teaspoon sesame oil
  • ¼ teaspoon salt
  • pinch of white sugar
  • pinch of white pepper
  • 2 teaspoons nutritional yeast
  • 2 drops yellow food colouring – optional
  • 2 tablespoons cornflour
  • ¼ block (75 g) extra-firm tofu, pressed and grated
  • pinch of black salt
  • 1 spring onion (scallion), chopped


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.

Stir in the grated tofu and black salt, then garnish with the spring onion. Serve piping hot!