Cook’s notes
We do love egg drop soup but, recently, I discovered that there are other ways to enjoy eggs in soup. There’s an IG account I follow where I learned to make soup with omelette torn into chunks and simmered in broth.
This is a simple soup that bursts with flavors, color and texture. You’ll need the best quality broth to really appreciate how something so simple can be so delicious.
Tofu, egg and bok choy soup in wok
Ingredients
- ¼ cup cooking oil
- 150 grams semi-soft tofu (about 5 oz) cut into one-inch cubes
- 5 to 6 eggs
- ¼ teaspoon turmeric optional
- 2 pinches chili flakes optional
- 6 cups chicken bone broth
- 2 bunches bok choy stalks and leaves separated then cut into two-inch lengths
- soy sauce
- fish sauce
- ¼ cup goji berries (wolfberries)
Instructions
- Heat the cooking oil in a pot and fry the tobu cubes just until a light crust forms on the surface. Scoop out and set aside.
- Whisk the eggs with the turmeric and chili flakes, and pour into the hot oil.
- Cook the eggs over high heat until the edges are fluffy and firm then flip to cook and brown the opposite side.
- Scoop out the omelette and set aside.
- Pour off any remaining oil in the pan.
- Pour the broth into the pan and add the fried tofu cubes.
- Tear the omelette into chunks and add to the broth.
- Simmer the tofu and eggs for five minutes.
- Drop in the bok choy stalks.
- Drizzle in a tablespoon of soy sauce and a tablespoon of fish sauce
- Simmer until the bok choy stalks are tender then stir in the bok choy leaves and goji berries.
- Cook the soup for another few minutes until the leaves are wilted.
- Taste the broth one last time, add more soy sauce or fish sauce, of both, and serve immediately.
Corn soup