Vegan Egg Drop Soup (A Recipe From My Cookbook)

4 standard portions

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Ingredients

• 2 tablespoons water
• 4 teaspoons cornstarch
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon salt ((or to taste))
• 1/8 teaspoon turmeric powder (for the yellow color (Optional))
• 4 cups water
• 3 green onions (, thinly sliced, white and green parts separated)
• 2 slices ginger
• 2 teaspoons mushroom powder
• 4 fresh yuba sheets or 1 semi-dried yuba sheet (, cut into strips)
• 2 teaspoons sesame oil

Method

1. To make the spice mix: Combine all the ingredients in a small bowl and whisk to mix well.
2. To cook the soup: Add the water, the white part of the green onion and ginger in a small pot. 3. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
3. Whisk the spice mix again until the cornstarch is fully dissolved, pour into the soup. Stir to mix well and simmer until the soup is slightly thickened, 30 seconds or so. Add the mushroom powder and stir to mix well.
4. Add the yuba sheet. Cook for another minute, or until it turns tender. Carefully taste the soup. Add a bit more salt or mushroom powder if needed.
5. Drizzle sesame oil and sprinkle with the green part of the green onion. Give it a final stir to mix well and serve hot.