Today is National Chinese Takeout Day & I wanted to bring y’all one of may fave takeout dishes… EGG DROP SOUP! I truly never realized how easy this was to veganize until I made it, and now it’s definitely becoming a staple in my weekly meals. It’s so easy, so delicious, and comes together in a matter of minutes!
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their vegan egg! It’s so dang good and really sends this recipe over the top!
Here is what you’ll need to make the soup!
- 4tbsp Follow Your Heart vegan egg + 1 cup cold water
- 4 cups vegan chicken broth
- ½ cup chopped scallions (reserve some for topping)
- 1 tbsp toasted sesame oil
- Salt to taste
- Chili oil to taste for topping
And here’s how to make it!
- In a saucepan, heat up your vegan chicken broth with sesame oil and salt to taste until it’s at a rapid boil.
- Mix together your vegan egg according to package instructions.
- While the broth is rapidly boiling, using a spoon, drizzle in the egg in “ribbons”. Repeat this process until all the egg is added.
- Stir the egg around to separate it, reduce the heat to low & cook for about 5 minutes until the egg is fluffy and cooked through.
- Turn the heat off, add in your scallions and stir to combine.
- Transfer the soup to a bowl and if desired top with chili oil and more chopped scallions. Serve immediately!
See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.
But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that something easy & delicious, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.
Egg Drop Soup
VEGAN Egg Drop Soup?! Sign me up!
Ingredients
- 4 tbsp Follow Your Heart vegan egg + 1 cup cold water
- 4 cups vegan chicken broth
- ½ cup chopped scallions reserve some for topping
- 1 tbsp toasted sesame oil
- Salt to taste
- Chili oil to taste for topping
Instructions
-
In a saucepan, heat up your vegan chicken broth with sesame oil and salt to taste until it’s at a rapid boil.
-
Mix together your vegan egg according to package instructions.
-
While the broth is rapidly boiling, using a spoon, drizzle in the egg in “ribbons”. Repeat this process until all the egg is added.
-
Stir the egg around to separate it, reduce the heat to low & cook for about 5 minutes until the egg is fluffy and cooked through.
-
Turn the heat off, add in your scallions and stir to combine.
-
Transfer the soup to a bowl and if desired top with chili oil and more chopped scallions. Serve immediately!
