No-Egg Drop Soup

Comfort in a bowl — without the eggs. This nourishing, flavour-packed soup takes inspiration from classic egg-drop broth, using grated silken tofu to create delicate, silky strands that gently float through a fragrant miso base. Fresh ginger and garlic build aromatic warmth, while diced carrots, scallions, and beech mushrooms add colour, texture, and earthiness.

A sprinkle of black salt (kala namak) brings a subtle “eggy” note if desired, while sesame seeds offer nuttiness and a touch of crunch. Finished with fresh parsley and simple seasoning, this dish is soothing, nutritious, and beautifully light.

A bowl that’s cosy, wholesome, and completely plant-powered — proving comfort food doesn’t need compromise. 🍜✨

No-Egg Drop Soup

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 packet Silken Tofu, grate the block into thick strands
Finely chopped ginger & garlic
1lt Miso paste or Miso Broth
Chopped parsley
100g Diced carrots
50g Finely sliced scallions
White and black sesame seeds (optional)
Brown or white beech mushrooms (cleaned and trimmed)
Indian Black Salt (Kala Namak) - optional, contributes to an eggy taste to the dish
Salt & pepper for seasoning
Vegetable oil

Instructions

1. In a pan, sauté the garlic and ginger in some vegetable oil
2. Add the carrots and scallions, cook well.
3. Add the Miso broth to use as stock. If you don't have Miso, use regular vegetable stock, however Miso gives a levely umami flavour to this dish.
4. Add the beech mushrooms and parsley, and stir.
5. Add in the silken tofu strands (these will replace the traditional egg)
6. Season with the black salt and pepper.
7. Allow to simmer for 2mins.
8. Ladle the soup in deep bowls, top with black and white sesame seeds if you like them, and chopped fresh scallion. I don't like the taste of raw scallion so I omitted this last step.
9. Enjoy this autumn to stay cosy and nourished.