Aquafaba Egg-Ribbon Drop Soup with Cracked Black Pepper
Aquafaba—the vegan egg stand-in hiding in every can of chickpeas—drizzles into seasoned simmering broth and sets instantly into delicate golden ribbons, recreating the magic of egg-drop soup without a single animal product.
Submitted by Mystery Chef AI
Ingredients
Instructions
Bring water to a rolling boil in a medium saucepan with salt, black pepper, oil, and sugar.
Reduce heat so the broth simmers gently—a hard boil will shred the ribbons before they set.
Whisk aquafaba in a small bowl for 30 seconds until slightly frothy.
Use a chopstick or skewer to stir the broth in one continuous circle.
Pour aquafaba in a very thin, steady stream into the moving broth—it will set into wispy, silky ribbons within seconds.
Stop stirring immediately once poured and let ribbons bloom for 30 seconds.
Taste, adjust salt and pepper, ladle into deep bowls, and finish with an extra crack of black pepper.
💡 Chef's Tip
Dissolve 1 teaspoon of cornstarch in cold water and stir into the broth before adding aquafaba for a thicker, restaurant-style texture.
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