Vegan Egg Drop Soup
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
1 package of soft tofu
1 Tbsp vegetable/cooking oil
1 Tbsp cornstarch
- Vegetables
1/2 medium yellow onion
1 carrot
3 baby bok choys
1 can of corn
- Flavors
1 tsp salt
2 Tbsp vegetable bouillon
1/2 tsp white pepper
1 Tbsp sesame oil
Directions
- Dice yellow onion, carrot, and bok choy into small pieces.
- Drain soft tofu and shave with a peeler. Be careful while handling as some brands may have very delicate soft tofu.
- Heat a large pot with cooking oil on medium heat. Add yellow onion and salt.
- Sauté until almost translucent then add carrot and bok choy for another 3 minutes.
- Add 6 cups of water and bouillon.
- Bring to a boil then reduce heat to low and cook for 10 minutes.
- Make your cornstarch slurry with 1 Tbsp cornstarch and 1/2 cup of water.
- Add cornstarch slurry, corn, soft tofu, white pepper, and sesame oil. Cook for another 5 minutes and enjoy!