This recipe should really be called "Egg Drop Soup" in quotes, because it's what we call it but that's not exactly what it is. It's not at all a traditional egg drop soup, but it's what a vegetarian egg drop soup recipe evolved into over time. This is a staple in our house and makes great leftovers/lunches for the week.
So, here it is. Our Asian-y, vegetarian "Egg Drop Soup" concoction that's perfect for a cold winter day.
Egg Drop Soup
-4 to 8 oz (1/2 to the whole pint container) white mushrooms
-2 cartons (64 oz) vegetable broth (unsalted, of course)
-10 oz package of frozen chopped spinach
-2 packages of Ramen noodles (without the seasoning packets)
-2 tbsp soy sauce
-1-2 tbsp hot sauce, based on how spicy you like it (not buffalo sauce)
-1 package of firm or extra firm tofu, drained
-ground black pepper, to taste
Start by pouring the vegetable broth into a big pot on medium heat. Bring to a boil. In the mean time, dice the white mushrooms (I dice mine finely, so that my mushroom-hating husband eats it) and dice the tofu into 1/2" cubes. Break the eggs into a small bowl and mix. When the broth comes to a boil, add the eggs slowly while whisking. This cooks the egg and creates the little egg strings that make egg drop soup what it is. Now, put away the whisk (unless you want to spend a week cleaning spinach out of it; believe me on this one). Add the frozen spinach and Ramen noodles (without the seasoning packets). Continue to cook until spinach has dispersed and the noodles are cooked. Add the tofu and mushrooms. Finally, add the soy sauce, hot sauce and pepper to your taste. Allow to simmer 5-10 minutes, stirring occasionally, before serving. Enjoy hot or as cold leftovers.