The Recipes

Egg Drop Soup

I was having a craving for takeout Chinese tonight, and unfortunately, I don't know of any good places that deliver in my neighborhood.  Note to other NE quadrant friends... do you have any good suggestions?  I'd love to have a go-to place for the nights I just want to sit on my couch in a comfy sweatshirt.  So, until you clue me in, here's a quick way to make the staple at home... and customize it how you like.

Egg Drop Soup

Ingredients:

- 1 c. vegetable stock
- 1/2 c. extra firm tofu, cut into cubes
- 3 button mushrooms, quartered
- 1 tsp. fresh ginger, grated
- 1 T. soy sauce
- 1 tsp. sambal olek or other hot sauce
- 1 egg, beaten

An hour or so before you want to eat, place the tofu in between a few paper towels and weigh it down to get out any excess moisture.  After an hour, cut it into cubes.

Heat the stock, soy sauce, hot sauce, and ginger in a small pot.  Add in the mushrooms and let it simmer for 20 minutes.  Add in the tofu and simmer another 10 minutes.  Turn the heat off and slowly drizzle in the egg.  It will turn into ribbons almost immediately.  Ladle into a bowl and enjoy.