Vegan Egg Drop Soup

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Ginger
  • 1/4 cup Green onions
  • 6 oz Jackfruit

• Refrigerated

  • 4 oz Tofu, firm

• Canned Goods

  • 32 oz Veggie broth or no chicken broth, low sodium

• Condiments

  • 1/2 tsp Soy sauce

• Baking & Spices

  • 2 1/2 tbsp Cornstarch
  • 1/2 tsp No chickin seasoning
  • 1/4 tsp Sugar or other sweetener
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1/4 tsp Sesame oil

• Other

  • ⅛ tsp black pepper and more for garnish
  • ⅛ tsp or more kala namak (indian sulphur black salt for eggy flavor

Found on veganricha.com

Description

Ingredients

• 32 oz or 4 cups of low sodium veggie broth or no chicken broth
• ½ to 1 tsp grated ginger
• ¼ tsp garlic powder
• ¼ to ½ tsp sesame oil
• 2.5 tbsp cornstarch
• ⅛ tsp black pepper and more for garnish
• ⅛ tsp white pepper
• ⅛ tsp or more kala namak (indian sulphur black salt) for eggy flavor
• ½ tsp or more soy sauce
• ¼ to ½ tsp sugar or other sweetener
• ½ tsp no chickin seasoning or a dash of celery seed/salt, nutritional yeast, a pinch of sage, parsley or use 1 tbsp of
• 6 to 8 oz jackfruit, young green Jackfruit in canned water or brine or fresh young jackfruit
• 4 oz firm tofu, ½ cup or more
• ¼ cup green onions , divided

Directions

• Add all ingredients from broth through chikin seasoning to a saucepan over medium heat. Bring to a boil. 7 to 8 mins.
• Meanwhile, drain the jackfruit, shred in a processor or chop up into very thin strips. Wash well, drain and add to the saucepan. Cook for 8 minutes. Reduce heat to medium- low.
• Thinly slice the tofu and add to the saucepan. Add 2 tbsp green onions and mix in. Taste and adjust salt and sweet. Let the soup simmer for another few minutes.
• Garnish with green onions and a good dash of black pepper and serve.