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Vegan Egg Drop Soup. Eggless Egg drop soup with Jackfruit and Tofu. Soothing Chinese “egg” drop soup. Vegan Gluten-free Recipe. Pin this post for later.
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I hadmy wisdom teeth removed many years back. I had 2 sessions of 2 teeth at a time, one under local and the other under conscious sedation. After both the events, the only food I ate for 5 to 7 days was some kind of soup. Brothy soups, thinned out Dal soups, pasta soups, pureed soups. By the end of the week I would be bugged with them and didn’t touch another soup for the whole month.
Anywho, one of the soups that kept me satiated was egg drop soup. Vegan versions of the soup work out well with chopped up tofu, but the texture is not entirely there. I had some jackfruit leftover the other day while testing another recipe, and decided to give that a go. I shredded it in a processor and simmered it in the broth. The slightly chewy and stringy texture worked out amazingly in the soup. Thankfully, I have no more wisdom teeth to be removed, but hey there are always other dental issues, or just days when you want a bowl of hot brothy soup. Make this v-egg drop and let me know how it worked out for you!
This egg drop soup has shredded Jackfruit and tofu for the egg. Kala namak adds the eggy flavor. This soup gets tastier as it sits. A perfect fall comfort bowl to make again and again. Adjust the seasoning to your preference. Add shredded veggies or some corn to make it into a light dinner.
More soups from the blog
- Spiced Tomato Soup
- Broccoli Slaw Soup,
- Easy Turkish lentil soup,
- Curried Butternut Squash Soup with toasted pepitas
- Mushroom chickpea greens soup.
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5 from 2 votes
Vegan Egg Drop Soup
Vegan Egg Drop Soup. Egg-less Egg drop soup with Jackfruit and Tofu. Soothing Chinese "egg" drop soup. Vegan Gluten-free Recipe.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Chinese, Gluten-free, Vegan
Servings: 2
Calories: 189kcal
Author: Vegan Richa
Ingredients
- 32 oz (907.19 g) or 4 cups of low sodium veggie broth or no chicken broth
- 1/2 to 1 tsp grated ginger
- 1/4 tsp (0.25 tsp) garlic powder
- 1/4 to 1/2 tsp sesame oil
- 2.5 tbsp cornstarch
- 1/8 tsp (0.13 tsp) black pepper and more for garnish
- 1/8 tsp (0.13 tsp) white pepper
- 1/8 tsp (0.13 tsp) or more kala namak Indian sulphur black salt for eggy flavor
- 1/2 tsp (0.5 tsp) or more soy sauce
- 1/4 to 1/2 tsp sugar or other sweetener
- 1/2 tsp (0.5 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 (170.1 g) jackfruit young green Jackfruit in canned water or brine or fresh young jackfruit
- 4 oz (113.4 g) firm tofu 1/2 cup or more
- 1/4 cup (25 g) green onions divided
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
Nutrition Facts
Vegan Egg Drop Soup
Amount Per Serving
Calories 189Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 818mg36%
Potassium 525mg15%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 19g21%
Protein 5g10%
Vitamin A 220IU4%
Vitamin C 14mg17%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Emily
Made this yesterday! it was just perfect for the weatherReply
Denise
Could you show a picture of what jackfruit looks like before cooking? What country is it from? I never heard of it or seen it in stores. Where can I buy it? Is there a substitute for it if it can’t be found in store? Is there a substitute for the tofu (I have a food allergy to it and all soy, gluten, dairy and garbazo, rice and most nuts – I know, rather limiting). Thank you.
Reply
Richa
Jackfruit is a fruit from south east asia. It is a huge fruit, when sliced it looks somewhat like white squash but has a fiber like texture, which is why it gets frewuently used a chicken or pork substitute. You can find it canned on amazon, and much cheaper from an asian store. See picture on the can.
https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=young+jackfruit&rh=i%3Aaps%2Ck%3Ayoung+jackfruit
Its a fruit, so hopefully no allergies there and you can sub tofu with more jackfruit.Reply
Denise
Thank you Richa. You are a dear. I will look for the fruit in an Asian market. Maybe can find frozen or fresh. Want to avoid cans with BPA and preservatives (metabisulfite).
Reply
Emily
Amazing! Loved the texture added by the jackfruit. We had this with some take out mapo tofu. Fantastic dinner.Reply
Richa
Awesome!
Reply
mia
Looks great Richa!
Reply
Richa
Thank you Mia!
Reply
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