Exotic Mushroom Egg-Drop Soup

This soup is for all mushroom lovers. It’s packed with umami flavor and amazing texture — a result of the various mushrooms, the bok choy, the scallions, and the silky egg drops.

SERVES 10–12

• 8 quarts water
• ½ cup beef soup mix
• ½ cup soy sauce
• 1 Tbsp umami spice
• ½ tsp ground ginger
• ½ cup teriyaki sauce (I use Mikee)
• ½ cup cornstarch
• ½ cup cold water
• 3½ lbs (1.5 kg) mushrooms (I used a combo of white button mushrooms, shiitake, oyster, enoki, hêtre blanc, and shimeji)
• 6 eggs
• salt and pepper, to taste
• 8 bunches mini bok choy, leaves separated (check with your rav about how to check for insects)
• 2 bunches scallions, sliced

In a 10-quart pot or larger, bring the water to a boil along with the soup mix, soy sauce, umami spice, and ginger. Add the teriyaki sauce and mix well to make sure it’s all incorporated.

Make the cornstarch slurry by dissolving the cornstarch in the cold water. Slowly add it to the soup, stirring continuously. Let cook over medium heat for 5–8 minutes until the soup is slightly thickened.

Meanwhile, clean all your mushrooms and slice as necessary. The slices should be a bit on the thicker side. Add the mushrooms to the pot and cook for 40 minutes over low heat.