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Egg Drop, Soup, Asian
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Egg drop Soup

I grew up on great Chinese food! Egg drop soup was one of my favorites but it was a thin broth with a swirl of egg white. This is a close rendition to what I remember but made vegan by using kala namak and udon noodles to replace the egg. It brought back fond memories and it is incredibly easy to make!
Prep Time10 minutes
Servings: 4
Author: Snap Pea Sheep

Ingredients

  • 1 Stalk Celery
  • 4 Cups No Chicken Broth- low sodium Imagine* or your own
  • 4 CUPS Water
  • 1 TBSP Kala Namak salt
  • 1/4 Cup Dried Shitake mushrooms soaked in water Sliced very thin
  • 20 Udon noodles Broken
  • 1/2 PKG Extra Firm Tofu
  • 1 Green onion
  • 1/2 TSP Toasted Sesame Oil Optional
  • 2 TSP Tamari Optional
  • 1/2 TSP Corn starch (Optional)

Instructions

  • De-string the celery and slice into thin slices.
  • Thinly slice the mushrooms. 
  • If you prefer a thicker soup to a broth, save off 1/4 cup of the water and add the corn starch to make a slurry. You will add this in when you add the noodles. 
  • Place the remaining and water broth, kala namak and celery in a saucepan on medium heat.
  • Chop the green onion and set aside for garnish
  • Remove the tofu from the brine and cut into 1/2" cubes.
  • When broth comes to a boil add the broken udon noodles. Stir to keep them from sticking. If using the corn starch slurry, add it at this time. 
    After two minutes turn down the heat and add the tofu. Continue to gently stir to prevent the noodles from sticking.
  • Allow 4 to 6 minutes to warm up the tofu. When the noodles are soft, the soup is ready to serve.
  • Spoon into bowls and top with a sprinkle of green onion. You may add a few drops of tamari and/or sesame oil if you like.  

Notes

 
Used logo
This is a Snap Pea Sheep recipe.
Imagine broth is NOT 100% WFPB complaint as it has added oil. I seldom use it but will on days I don't have any broth made. You may substitute with any broth of choice. 
Dashi is a simple broth made of shitake mushrooms and Kombu simmered for an hour. You may use the dashi and slice the mushrooms from the dashi for your broth and your soup. 
Traditional egg drop soup is served with crispy strips of  wonton. You can easily make these by cutting won tons into strips and baking in a convection oven until crispy and brown.