Vegan Egg Drop Soup
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2
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 vegan chicken bouillon
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
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.
Add 1 clove and 1-inch cinnamon stick at step 1 for more flavor. fish them out before serving.