SHRIMP AND EGG DROP SOUP

WITH WON TON RIBBONS

2 tablespoons peanut oil
4 scallions, white and green parts separated and chopped

1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger

2 cups chopped bok choy
Salt and pepper
2 anchovy fillets, or to taste
1⁄4 cup fresh lemon juice, or to taste
1 1⁄2 pounds peeled medium shrimp
16 wonton skins, cut into wide ribbons
4 eggs

Put the oil in a large pot over medium heat. When it’s hot, add the scallion whites, garlic, and ginger and sprinkle with salt and pepper. Cook, stirring frequently, until the aromatics are soft and beginning to color, 3 to 5 minutes. Add the anchovies and cook, mashing with a spoon until they’ve dissolved.

Add the lemon juice and scrape up any brown bits off the bottom. Add the shrimp and 7 cups water and bring the mixture to a boil. Continue cooking until the shrimp just begin to turn opaque, a minute or 2.

Add the wonton skins and bok choy and adjust the heat so the broth bubbles gently. Cook until softened. Put the eggs into a bowl and beat with a fork. Pour the eggs into the pot in a slow stream, stirring constantly. You want them to scramble softly and form ribbons, so it’s essential to keep stirring until the eggs are cooked, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasoning. Serve right away, garnished with the scallion greens.

Mark Bittman

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