'Egg' Drop Soup

Yet another family favorite that is extremely easy to veganize -- 'Egg' Drop Soup!!!

I used to love egg drop soup. It was a simple comforting soup that I used to look forward to enjoying every time we dined at Chinese restaurants. But since eggs are neither healthy nor necessary, we will use tofu to recreate this classic!

My healthy version looks, tastes and smells like the real thing! It's unbelievable!! Most importantly, I get all the warm fuzzies and nostalgic feels with none of the cholesterol or guilt!! 😋

Although this soup is traditionally served and enjoyed as an appetizer, it can easily be turned into a filling meal by adding some vegan Asian noodles like rice, ramen, kelp, udon, vermicelli or whatever kind you have on hand.

Egg Drop Soup

Yield: 4 servings

Prep Time: 15 mins

Cook Time: 30 mins

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Ingredients:

• 1 block firm tofu, finely crumbled

• 10 cups of water

• 1 tbsp better than boullion vegetable base

• 8-10 large dehydrated shiitake mushrooms

• 3 inch ginger, peeled & roughly chopped

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp ginger powder

• 1/2 tsp black salt (kala namak)

• 1.5 tbsp soy sauce

• 4-6 tbsp cornstarch, depending on how thick you want the soup

• 1/2 cup ea: frozen green peas and sweet corn

• optional garnish: chopped parsley and/or chopped green onions

• optional add-in to make it a meal: add any vegan asian noodles

Directions:

1. Boil 5 cups of water in a pot, with vegetable base, dehydrated mushrooms and ginger. Reduce to simmer x 5mins, until mushroom has completely rehydrated.

2. If mushrooms are whole, take out from pot using slotted spoon, toss into remaining 5 cups water to cool. If mushrooms are pre-sliced, skip this step.

3. Fish out ginger knobs with slotted spoon and discard.

4. Add soy sauce, black salt, garlic powder, onion powder and ginger powder to the pot; stir well.

5. Add crumbled tofu, stir and cook x 5mins.

6. While tofu cooks, dissolve the cornstarch in 1/2 cup of remaining water and slice up rehydrated whole mushroom.

7. Add sliced mushroom, cornstarch slurry, 4.5 cups of remaining water, frozen peas and corn into the pot; boil x 10mins.

8. Season with pink salt and pepper to taste.

9. Garnish with parsley and/or green onions.

10. May serve with any vegan Asian noodles to turn this light soup into a meal. Enjoy!