Vegan Egg Drop Soup

A comforting vegan version of egg drop soup, featuring silken tofu for creaminess and depth of flavor.

15 min total Base: 1 serving 120 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings1 serving

1Base: 1 serving12

Fixed ingredients: vegetable broth, cooking oil, sea salt — quantities stay the same regardless of serving count.

silken tofu

100 g

vegetable broth

1 cup(fixed)

cornstarch

1 tbsp

cooking oil

1 tbsp(fixed)

green onions

1 tbsp

sea salt

0.25 tsp(fixed)

Cut silken tofu into small cubes.

Heat 1 tablespoon of cooking oil in a medium saucepan over medium heat.

Add 1 cup of vegetable broth to the saucepan and bring to a simmer.

Mix 1 tablespoon of cornstarch with a little water to create a slurry and add it to the simmering broth to thicken.

Once the broth is thickened, gently add the tofu cubes to the saucepan.

Cook for 2-3 minutes to heat through, allowing the tofu to absorb the flavors.

Season with 0.25 teaspoon of sea salt and stir gently.

Serve the soup hot, garnished with chopped green onions.

💡 Chef's Tip

Feel free to add vegetables like mushrooms or peas for extra texture and nutrition.

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