Vegan Egg Drop Soup (A Recipe From My Cookbook)

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• 2 tablespoons + 4 cups water
  Ingredient note

  Source: 2 tablespoons water; Source: 4 cups water
• 4 teaspoons cornstarch
  Ingredient note

  Source: 4 teaspoons cornstarch
• 1/4 teaspoon white pepper powder
  Ingredient note

  Source: 1/4 teaspoon white pepper powder
• 1/4 teaspoon salt (or to taste)
  Ingredient note

  Source: 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon turmeric powder (for the yellow color Optional)
  Ingredient note

  Source: 1/8 teaspoon turmeric powder (for the yellow color Optional)
• 3 each green onions (, thinly sliced, white and green parts separated)
  Ingredient note

  Source: 3 green onions (, thinly sliced, white and green parts separated)
• 2 slices ginger
  Ingredient note

  Source: 2 slices ginger
• 2 teaspoons mushroom powder
  Ingredient note

  Source: 2 teaspoons mushroom powder
• 4 each fresh yuba sheets or 1 semi-dried yuba sheet (, cut into strips)
  Ingredient note

  Source: 4 fresh yuba sheets or 1 semi-dried yuba sheet (, cut into strips)
• 2 teaspoons sesame oil
  Ingredient note

  Source: 2 teaspoons sesame oil

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.