Connie’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.
Ingredients
- ¼ cup cooking oil
- 150 grams semi-soft tofu 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
