Ingredients

The following ingredients have 2 Servings
  • 32 oz or 4 cups of low sodium veggie broth or no chicken broth
  • 1/2 to 1 tsp grated ginger
  • 1/4 tsp garlic powder
  • 1/4 to 1/2 tsp sesame oil
  • 2.5 tbsp cornstarch
  • 1/8 tsp black pepper and more for garnish
  • 1/8 tsp white pepper
  • 1/8 tsp or more kala namak Indian sulphur black salt for eggy flavor
  • 1/2 tsp or more soy sauce
  • 1/4 to 1/2 tsp sugar or other sweetener
  • 1/2 tsp no chickin seasoning or a dash of celery seed/salt
  • 6 oz jackfruit (young green Jackfruit in canned water or brine or fresh young jackfruit)
  • 4 oz firm tofu (1/2 cup or more)
  • 1/4 cup green onions (divided)

Instruction

  • 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.