Posts Tagged ‘soup’

Egg Drop Soup

The eggs form beautiful ribbons in this quick Asian-inspired soup.  To make a complete dinner, serve alongside rice and stir-fried bok choy.

  • 2 cups chicken or vegetable stock (If you don’t have homemade, use 1 14-oz. can)
  • 1 8-oz. pkg. baked teriyaki tofu, sliced into 1/4×1/4×2″ pieces (You can substitute plain firm or extra-firm tofu, or 1 7.75-oz. can chickpeas)
  • 1 tablespoons soy sauce
  • 1/4 tsp sesame oil
  • 2 eggs, whisked
  • 1 small bunch chives or 2 scallions, chopped

Heat the stock, tofu, soy sauce, and sesame oil to boiling.  Reduce to bare simmer.  Slowly pour in the eggs in a thin stream, stirring constantly so that they form “ribbons” while they cook in the hot liquid.  Remove from heat, garnish with onions, and serve.

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