I happened to have everything to make a batch of one of my favorite, super fast soups: Wonton Egg Drop Soup. This soup is endlessly riffable. I make variations with cubed firm tofu, sliced baby bok choy, mushrooms and any type of wonton or dumplings we happen to have stocked in the freezer.
This was my first Substack Live, so go easy on me! The metal gadget holding my phone must not have been tightened enough and slipped slowly as the demo continued.
I teach cooking classes and write about food for a living, but there’s not much to teach in this recipe because it’s SO EASY. If you want more knife skills tips, I have a few different knife skills posts with video demos on Substack. But the beauty of this recipe is there isn’t much chopping or prep involved. You could even use a bag of pre-shredded cabbage and call it a day! I’m telling you, when you’re tired and have zero energy, this is a soup that won’t wear you out.
A PDF of the soup recipe is attached below. I sent a few different soup recipes out in yesterday’s post to paid subscribers, and you can see all the recipes I’ve shared on Substack in my Recipe Index.
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