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About the Recipe: This classic soup is made with plant-based ingredients while preserving all the character of the original. Maggie loves this recipe and often makes it at home because it’s so simple yet so satisfying. The yuba sheet truly mimics the texture and look of eggs and has a noodle texture that makes the recipe eggless.
Recipe by: Maggie Zhu, : Maggie Zhu, Chinese Homestyle, Eggless Egg Drop Soup, p. 124, Quarto Publishing Group Inc., 2022.
Note: She stated that the taste of packaged vegetable stock as a soup base doesn’t work well with Chinese seasoning and vegetable stocks are too sweet. She also suggested substituting white miso paste for added umami and probiotics in place of mushroom powder.
Cook’s Note: Add lite soy sauce or more sesame oil to dish if desired. The mushroom powder I used thickened the soup also.
To Serve: Drizzle with the sesame oil; sprinkle with the scallion greens. Give the soup a final stir to mix well; serve hot.
pdf for Copy of Recipe – Eggless Egg Drop Soup
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