Vegan Egg Drop Soup

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

Steps

1. Into a saucepan over medium heat, add every ingredient listed from broth through chikin seasoning. Bring to a boil, 7 to 8 mins.
2. Meanwhile, drain the jackfruit and either shred it in a processor or chop it into very thin strips. Wash thoroughly, drain again and put it in the saucepan. Cook for 8 minutes, then lower the heat to medium-low.
3. Slice the tofu thinly and add it. Mix in 2 tbsp green onions, taste, and adjust the salt and sweetness. Let the soup simmer for a few more minutes.
4. Finish with green onions and a good dash of black pepper as garnish, and serve.