Steak & Tofu Egg Drop Soup

One of my favorite recipes to make as a Personal Chef for someone who will only eat soup.

Just kidding.

That’s just what everybody says to get people’s attention these days. The only people I’m personal cheffing for is my family - and all of you.

And while we literally eat allllll of the things, we do also love a good soup - especially this easy and delicious little egg drop number that wonderfully marries both steak and tofu.

Because balance. 

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Based on a recipe found in A Very Chinese Cookbook by America’s Test Kitchen and The Hunger Pangs - a beautiful book I dream of cooking in its entirety, which is why you NEED to pick it up at your local bookstore immediately.

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here’s what you’ll need

• 1 lb round tip steak

• 1 brick firm tofu, cubed

• 3 egg whites

• 6 cups chicken stock

• 1/2 cup water chestnuts, chopped

• 1 tbsp ginger, grated

• 1 bunch scallions, thinly sliced

• 1 tbsp Shaoxing wine

• 1 tbsp soy sauce

• Sriracha

• 1/3 cup cornstarch

• 1/4 tsp baking soda

• 1/2 cup water

• salt

• pepper

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here’s what you’ll need to do

Freeze steak for about 15 minutes before slicing thinly against the grain. Sprinkle steak with baking soda, then drizzle with Shaoxing wine, soy sauce, and pepper.

Bring chicken stock to a simmer in a large pot over medium heat. Add tofu, water chestnuts and ginger to the mix.

In a separate bowl, stir water and cornstarch until combined. Add to soup, stirring occasionally for about 2 minutes, or until it begins to thicken.

Taste your broth and season with salt and pepper as needed.

Stir steak into your soup, breaking it up while it cooks, until it’s no longer pink.

Remove soup from heat and slowly stir in 3 whisked egg whites until egg ribbons begin to appear.

Drizzle generously with Sriracha, garnish heavily with green onions, and enjoy!