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Parve
Easy
1 Hour, 30 Minutes
Diets 
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.
8 quarts water
1/2 cup beef soup mix
1/2 cup Haddar Soy Sauce
1 tablespoon umami spice
1/2 teaspoon ground ginger, such as Pereg
1/2 cup teriyaki sauce
1/2 cup Gefen Cornstarch
1/2 cup cold water
3 and 1/2 pounds (1 and 1/2 kilograms) mushrooms (I used a combo of white button mushrooms, shiitake, oyster, enoki, hêtre blanc, and shimeji
6 eggs
salt, to taste
pepper, to taste
8 bunches mini bok choy, leaves separated (check with your rav about how to check for insects)
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 five to eight 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.
To make the egg drops, beat the eggs lightly with a fork. Bring the soup to a roaring boil and start adding the eggs in a slow stream, stirring the soup constantly. Turn down the heat and cook the soup for another 10 minutes. Add salt and pepper to taste.
Immediately before serving, add the bok choy to the pot and allow it to sit for two to five minutes, depending on how wilted you like it to be. Add the scallions to each individual bowl as you serve.
This soup can be frozen, but the bok choy and scallions have to be added fresh.
Food and Prop Styling by Goldie Stern.
Photography by Felicia Perretti.
Food Consultant Chaya Surie Goldberger.
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