Description
A plant based egg drop soup that’s full of umami and earthy flavors.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil or other neutral oil
- 8 button mushrooms, finely chopped
- 3 tablespoons white miso paste
- 2 teaspoons toasted sesame oil
- 3 green onions, finely chopped
- 100ml water
- 300ml soy milk
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
Instructions
- Cook and season the mushrooms. In a medium skillet over medium heat, add the vegetable oil and mushrooms. Saute the mushrooms until they are golden brown. Turn the heat off and add the miso paste and sesame oil. Keep stirring until the mixture has combined and add half of the green onions. Mix well and set aside.
- Make the soup. In a small pot over medium heat, add the soy milk, water, and remaining green onions. Turn the heat off just before the mixture boils.
- Add the rice vinegar and soy sauce. Stir until the soy milk curdles and turns into teardrops and thin strings. Just like egg drop soup!
- Serve the soup. Ladle the soup into serving bowls and top with the mushroom and green onion mixture. Stir until the miso paste has dissolved and enjoy!
Notes
Storage: Let the soup cool down to room temperature first and transfer it to a storage container. Refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 2.5g
- Sodium: 133mg
- Fat: 15.7g
- Saturated Fat: 6.5g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 12.6g
- Fiber: 2.9g
- Protein: 10g
- Cholesterol: 0mg
