15-min Vegan Egg Drop Soup
Appetizer, Chinese, Soup

15-min Vegan Egg Drop Soup

ramyaramesh3007
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With a delicious combination of hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.

“Egg Drop” soup is a hawker favourite and staple and traditionally it’s prepared by dropping a raw egg into the soup (obviously) but we’re making a vegan version with my favourite substitute: beancurd skin.

If you’re allergic to soy, you can also use hearts of palm. I find that using a mixture of both not only elevates the taste but also makes the soup have varying textures and hence, more hearty to slurp through!

This recipe only takes 15 minutes tops, and makes the most delicious appetizer. You can elevate this soup by having it with rice and some chili oil.

What You Need

  • dried beancurd – I like to rehydrate dried beancurd for a nice, stringy egg like texture. It’s so tasty too!
  • hearts of palm – shredding hearts of palm with a fork is another way to get that flaky or stringy texture that we’re looking to replicate in the soup.
  • broth – using a good vegetable stock flavours the broth really well!
  • spices – white pepper, ginger and garlic powders for flavour and turmeric for that yellow colour
Print Recipe

15-min Vegan Egg Drop Soup

With a combination of delicious hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Soup
Cuisine: Chinese
Keyword: soup
Servings: 4

Ingredients

  • 1 sheet dried beancurd
  • 2 sticks hearts of palm
  • 4 cups water
  • 1 cube vegetable stock
  • 3/4 tsp black salt
  • 1/4 tsp white pepper
  • 1/2 tsp agave syrup
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 3 tbsp corn starch mixed with 1/3 cup water
  • 1/4 tsp turmeric
  • 1 scallion garnish

Instructions

  • Soak the dried beancurd sheet in hot water for 5 minutes until soft. Slice into thin pieces. Shred the heats of palm in the mean time.
  • Add some water to a pot and add in vegetable stock and salt. Mix well and bring to a boil.
  • Add in beancurd sheet and hearts of palm. Add in all spices – white pepper, garlic powder, ginger powder, agave syrup and turmeric.
  • Bring to a boil and simmer for 5 minutes. Add in corn starch slurry and simmer for another 5 minutes.
  • Garnish with chopped scallions!