Simple, practical, and full of everyday flavour, Vegan Egg Drop Soup is a non-vegetarian Chinese, Gluten-free, Vegan soup made with or 4 cups of low sodium veggie broth or no chicken broth, grated ginger, and garlic powder in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 2
- Category: Soup
- Cuisine: Chinese, Gluten-free, Vegan
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
