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 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.
Notes
While the broth is heating, be sure to stir it a few times. Don't let the potato starch sink to the bottom. You want it to be evenly distributed to thicken the broth.
Make sure that the vegan chicken broth has come to a full boil before dropping in your "egg."
Stir the soup slowly between each spoonful of "egg" dropped in the soup so it doesn't stick to the bottom.
Don't stir the soup too vigorously or it will break up the "egg" into small pieces.