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Easy Homemade Vegan Egg Drop Soup with Just Egg 蛋花湯

Easy Homemade Vegan Egg Drop Soup with Just Egg 蛋花湯

Prep:5minCook:10min

Homemade Vegan Egg Drop Soup 蛋花湯 is a simple Cantonese recipe standard at Chinese restaurants. This vegan, vegetarian egg flower soup is an easy, versatile and nutritious alternative to make in just 15 minutes.

Updated at: Thu, 25 Dec 2025 05:25:50 GMT

Nutrition balance score

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Ingredients

2 servings

5 TbspJust Egg

Vegan Egg Replacer

4Shitake Mushrooms

resuscitate and sliced

2 bunchEnoki Mushrooms

½ Tbspfresh Ginger

½ tspGrounded White Pepper

3 stalksGreen Onion

½ tspcorn starch

1 TbspLight Soy Sauce

or Tamari Sauce, Gluten-Free

4 CVegetable Broth

or Vegan Chicken Broth

Instructions

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Notes

2 liked

0 disliked

Under 30 minutes

Makes leftovers

Spicy

Delicious

Easy

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pak choi, peas, miso soup (basil, spring onions)Method Bring a medium-sized pan of water to the boil. Add the sugar snaps or shelled peas and let them boil for two minutes, then lift them out with a draining spoon and drop them into a bowl of cold water. Warm the stock in a large pan. When the stock is hot, add the miso, stirring until it has dissolved. The stock should be very hot but not boiling. Finely slice the spring onions and add half to the stock. Halve the pak choi and push them down into the stock. Remove and discard the roots from the enoki mushrooms, then add to the stock too. Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions and the peas, basil leaves and lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish.

pak choi, peas, miso soup (basil, spring onions)Method Bring a medium-sized pan of water to the boil. Add the sugar snaps or shelled peas and let them boil for two minutes, then lift them out with a draining spoon and drop them into a bowl of cold water. Warm the stock in a large pan. When the stock is hot, add the miso, stirring until it has dissolved. The stock should be very hot but not boiling. Finely slice the spring onions and add half to the stock. Halve the pak choi and push them down into the stock. Remove and discard the roots from the enoki mushrooms, then add to the stock too. Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions and the peas, basil leaves and lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish.

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