Vegan Egg Drop Soup

5 from 2 votes

Vegan Egg Drop Soup. Egg-less Egg drop soup with Jackfruit and Tofu. Soothing Chinese "egg" drop soup. Vegan Gluten-free Recipe.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Chinese, Gluten-free, Vegan

Servings:

Author: Vegan Richa

Ingredients

32 oz or 4 cups of low sodium veggie broth or no chicken broth
1/2 to 1 tsp grated ginger
1/4 tsp garlic powder
1/4 to 1/2 tsp sesame oil
2.5 tbsp cornstarch
1/8 tsp black pepper and more for garnish
1/8 tsp white pepper
1/8 tsp or more kala namak Indian sulphur black salt for eggy flavor
1/2 tsp or more soy sauce
1/4 to 1/2 tsp sugar or other sweetener
1/2 tsp no chickin seasoning or a dash of celery seed/salt or a dash of celery seed/salt nutritional yeast, a pinch of sage, parsley or use 1 tbsp of vegan chicken bouillonvegan chicken bouillon vegan chicken bouillon
6 oz jackfruit young green Jackfruit in canned water or brine or fresh young jackfruit
4 oz firm tofu 1/2 cup or more
1/4 cup green onions divided

US Customary - Metric

Instructions

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.

Notes

Add 1 clove and 1 inch cinnamon stick at step 1 for more flavor. fish them out before serving.

Nutritional values based on one serving

Nutrition

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