maybe the last soup of the season idk

silken tofu + enoki egg drop

don’t get your weapons up just yet - my last soup of the season doesn’t have to be yoooour last soup of the season. you’re free to eat soup until however long you like in the year. and while I’ve kind of weened off the soup of it all - I am currently sitting here sick, craving nothing but soup - egg drop soup specifically. and while I could order one from my local chinese spot - it won’t come complete with bok choy, rice and silken tofu.

because this is a egg drop soup with a little more sustenance for the soul. and if you don’t have the energy for all that then you can go ahead and just make my plain egg drop soup recipe that is just as great. or a tomato egg drop soup which is another favorite.

so whatever your soup lifestyle may be, here she is. this is a highly riffable recipe - you can do enoki mushrooms or seafood mushrooms (which are thicker and have more of a bite to them - I always switch it up between the two) if you don’t have baby bok choy, sub in some spinach or pea shoots. if you’re fully vegetarian, sub veggie broth for chicken! and if you want to make this more of a substantial meal, some shrimp or flaky white fish like a cod would be delicious!

silken tofu egg drop soup

serves 2

• 16 oz silken tofu, sliced into small squares

• 3 garlic cloves, smashed

• 1 inch knob ginger, cut into planks

• 3 scallions, thinly sliced, plus more for garnish

• 5 oz enoki or seafood mushroom, stems removed and cleaned

• 4 cups chicken broth

• 3 cups water

• 2.5 tbsp cornstarch, plus 2 tbsp water

• 5 heads of baby bok choy, stems removed and halved lengthwise

• 1 tsp fish sauce (optional but encouraged)

• 1 tsp soy sauce

• dash of turmeric, for color

• dash of white pepper (if you have)

• cooked white rice to serve

• toasted sesame seeds + sesame oil to finish

• salt + pepper to taste

1. to a medium pot, add a smidge of oil. once hot, add the garlic and ginger - sauté until just fragrant. add 1/3 of the chopped scallion and cook for another minute. add the chicken broth and bring to a boil - lower the heat and simmer for 5 minutes. add the fish sauce and soy sauce.

2. in the meantime, mix the 2 tbsp water and corn starch together to create a slurry. pour into the broth, and simmer until slightly thickened, a few minutes. you can also adjust the cornstarch depending on how thick you like your egg drop. season with salt and pepper.

3. in a small bowl, crack 3 eggs and beat them just until mixed so you get the varying ribbons of white and yellow. set aside.

4. once your broth is thickened, fish out the ginger and garlic pieces with a fork. add the bok choy and cook for 2 minutes until brightly green. add the mushrooms and simmer for another 2-3 minutes.

5. for the egg drop: adjust your stove setting to whatever temperature brings the liquid to barely a bubble. it should look like they juust want to erupt. using a fork, swirl the broth gently into a whirlpool motion, then slowly pour in the egg mixture in a circular motion. the ribbons should form and float to the surface. if you like smaller ribbons, continue slowly mixing. i like larger ribbons so I let the initial whirlpool “come to a stop” and then do one final gentle swirl with my fork at the end to break it up a bit. turn the stove odd and add in the tofu and remaining 2/3 sliced scallion. let it sit for just a minute while you prepare your bowls.

6. to serve: add some rice to the bottom of a bowl, then ladle the soup over top. garnish each bowl with more scallion and sprinkle with sesame seeds and a light drizzle of sesame oil.

I hope you give it a try, tag me if you doooo :*

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