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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!