An authentic tasting vegan egg drop soup made with an egg substitute of chickpea flour and potato starch.
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 1/2 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 slow 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.