Egg Drop Soup (Chickpea-based) (Vegan)
Ingredients:
- 120 g (1 cup) chickpea flour
- 480 ml (2 cups) water or vegetable broth
- 1.1 g (1/2 tsp) turmeric
- 1/2 tsp kala namak (black salt)
- 5 ml (1 tsp) cornstarch mixed with 2 tbsp water
- 320 g (2) green onions
- 5 ml (1 tsp) sesame oil
Features:
20 minutes or less
Gluten-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Stream the chickpea flour mixture in slowly while gently stirring the simmering broth in one direction — that steady swirl is what forms classic thin ribbons instead of clumps.
Instructions:
- Make the Slurry: Whisk the chickpea flour with water or broth, turmeric, and kala namak until smooth.
- Stream & Stir: Bring the broth to a simmer in a pot and slowly stream in the chickpea flour mixture while stirring gently to create ribbons.
- Thicken: Add the cornstarch slurry and simmer for 2-3 minutes, until slightly thickened.
- Finish: Stir in the sesame oil.
- Garnish & Serve: Garnish with green onions and serve hot.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The chickpea flour adds plant protein and a creamy, satisfying texture. The cornstarch mixed with 2 tbsp water thickens the mixture to give it the right body and texture. The sesame oil adds a toasty, nutty finish.
Egg Drop Soup (Chickpea-based) (Vegan)
Ingredients:
- 120 g (1 cup) chickpea flour
- 480 ml (2 cups) water or vegetable broth
- 1.1 g (1/2 tsp) turmeric
- 1/2 tsp kala namak (black salt)
- 5 ml (1 tsp) cornstarch mixed with 2 tbsp water
- 320 g (2) green onions
- 5 ml (1 tsp) sesame oil
Why These Ingredients:
A few ingredients do most of the work in this recipe. The chickpea flour adds plant protein and a creamy, satisfying texture. The cornstarch mixed with 2 tbsp water thickens the mixture to give it the right body and texture. The sesame oil adds a toasty, nutty finish.
Prep:
Stream the chickpea flour mixture in slowly while gently stirring the simmering broth in one direction — that steady swirl is what forms classic thin ribbons instead of clumps.
Instructions:
- Make the Slurry: Whisk the chickpea flour with water or broth, turmeric, and kala namak until smooth.
- Stream & Stir: Bring the broth to a simmer in a pot and slowly stream in the chickpea flour mixture while stirring gently to create ribbons.
- Thicken: Add the cornstarch slurry and simmer for 2-3 minutes, until slightly thickened.
- Finish: Stir in the sesame oil.
- Garnish & Serve: Garnish with green onions and serve hot.
