Eggdrop soup

Eggdrop soup

Tags

Soup

Cook

Ingredients

  • 5 tbsp egg replacer
  • 4 dried shiitake mushrooms
  • 2 bunches Enoki Mushrooms, stems removed
  • ½ tbsp grated ginger
  • ½ tsp ground white pepper
  • 3 stalks spring onion, finely chopped
  • ½ tsp cornstarch
  • 1 tbsp light soy sauce
  • 4 cups vegetable stock
  • 1 cup water

Steps

  1. Soak dried shiitake mushrooms in boiling water for 10-20 minutes, covered.
  2. Add vegetable broth or vegan chicken broth and cold water to a medium pot.
  3. Add mushrooms, spring onions, ginger, soy sauce and white pepper to the pot and bring to a boil.
  4. In a bowl mix the egg replacer as if you were making scrambled eggs.
  5. Add egg to a frying pan on medium.
  6. Occasionally scrape and pull the mixture to desired half-cooked consistency. Reserve for later.
  7. Once the mushroom veggie broth comes to a boil, stir in cornstarch slurry.
  8. Stir in vegan egg substitute.