Eggless Egg Drop Soup

(Nyisha’s recipe)

Ingredients:

• 4 cups of water, healing broth or • broth of your choice (broth makes a better flavor soup)

• 2-3 cups of frozen peas

• 1/4-1/3 cup of tapioca starch

• 1 cup of oyster mushrooms (shredded)

• 1-2 tsp turmeric powder

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 bunch of green onions (sliced)

• Kala Namak (black salt) to taste

Directions:

Put 2 cups of the broth or water, turmeric powder, arrowroot powder, onion powder, & garlic powder in a blender and blend well.

Pour the remaining 2 cups of water or broth into a pot and add the oyster mushrooms and peas. Turn to medium.

Once the peas are heated and mushrooms are mostly cooked (about 7 minutes simmering) add in the blender mixture and all of the remaining ingredients except the green onions.

Bring back to a simmer and check for consistency and taste.

Adjust as needed by adding more spices if desired.

Add the salt last.

Garnish with the sliced green onions to serve!

💙TIPS- the black salt is optional, but it is what gives this soup its egg like flavor.

💙I like to add just a little bit of black salt while cooking, and then a little bit more on the surface of the soup when serving for maximum taste with the minimum amount of sodium.

💙I like tapioca starch for the specific color and texture that it gives but a different thickener of your choice can be used.