Vegan Egg Drop Soup

2 cups water

1 cube Not Chick'n broth (or any equivalent vegan chicken broth)

1 tsp potato starch

1 stalk green onions or chives ((optional))

1 tbsp potato starch

4 tsp chickpea flour ((aka garbanzo bean flour))

1 tsp nutritional yeast

¼ tsp salt ((use black salt for a more egg-like taste))

2 ½ tbsp water

Put 2 cups cold water, 1 tsp. of potato starch and a vegan “chicken” broth cube into a pot, stir well and bring the broth to a boil. (stirring occasionally)
While the broth is heating, mix potato starch, garbanzo bean flour, nutritional yeast, black salt, and 2 ½ tsp water in a small bowl and stir until it forms a thin paste. (This is your vegan egg).
Once the broth has come to a rolling boil, drizzle in the “vegan egg” a spoonful at a time stirring slowly between each spoonful to make sure it doesn’t stick to the bottom, but not so fast that it breaks up the "egg" pieces.
Toss in some chives or green onion slices and boil for 1 more minute to ensure that vegan egg has cooked through.
Serve on the side of your favorite vegan Chinese dish.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m