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egg-drop-soup-recipe

Egg Drop Soup Recipe

This recipe is vegan.
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Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Chinese
Servings: 4 servings
Calories: 80 kcal

Ingredients 

Main Ingredients

  • 4 cups vegetable broth
  • 1 cup water
  • ¼ cup cornstarch mixed with ¼ cup water
  • ½ cup silken tofu blended until smooth
  • ½ cup frozen peas and carrots
  • 2 tablespoon soy sauce
  • ½ teaspoon ground turmeric
  • Salt and pepper to taste
  • 2 green onions chopped

Instructions 

  1. In a pot, bring vegetable broth and water to a boil.
  2. Add peas and carrots, cook for 3 minutes.
  3. Stir in soy sauce, turmeric, salt, and pepper.
  4. Slowly pour in cornstarch mixture while stirring.
  5. Add blended tofu, stir until soup thickens.
  6. Garnish with green onions.

Nutritional Value

Calories: 80kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Sodium: 500mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

Keywords

Egg Drop Soup, Vegan
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