• 1 block (14 oz.) soft to medium water-packed tofu
• 4 cups vegan chicken broth
• 1 small carrot
• 1 can (15 oz.) straw mushrooms, drained
or 8 oz. white mushrooms, quartered*
• 3 green onions (white and green parts), chopped
• ¼ cup loosely packed chopped cilantro
• ⅛ tsp ground white pepper
• 2 T unmodified potato starch, cornstarch or arrowroot powder
• sea salt or kosher salt, to taste

*If you will be using fresh mushrooms, sauté them in 1 tablespoon of vegetable oil until they have released most of their liquid before adding them to the soup.

Drain and lightly press the tofu to remove excess water. Place the block of tofu on a work surface and using a very sharp knife, slice paper thin strips from the narrow side of the block. Use a light touch to glide or scrape the knife through the surface of the tofu. Don’t try to create perfect slices as ragged pieces will look more realistic. If slices are too uniform, tear them with your fingers.

Continue until you have sliced through ½ of the block. Reserve the intact remaining tofu for another recipe, storing it in a sealed container in the refrigerator. If you won’t be using the remaining tofu within 24 hours, re-submerge it in fresh water in the container.

Place the tofu fragments in a soup pot, add the broth and place the soup pot over medium heat.

Using a vegetable peeler, peel the carrot and discard or compost the peel. Now using the same peeler, peel strips of the carrot into the soup pot. It’s not necessary to use the entire carrot; just add enough to create some color.

Add the mushrooms, onions, cilantro and white pepper. When the soup begins to boil, reduce the heat to a simmer.

In a small dish, dissolve the starch in just enough water to make a liquid (this is called a slurry). Add the slurry to the soup while stirring. Continue to simmer and stir until the soup thickens. Taste and add salt if needed. The soup is now ready to serve.

Eggless Egg Flower Soup
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