These notes are for myself. I used the skeleton of this recipe as a base and essentially made a completely different soup.
Made 4 servings for meal prep. Subbed fermented bean curd for century egg, because I don't like century egg. Subbed fish tofu for anchovies because it's what I had. Subbed silken tofu for eggs because I had it and eggs were expensive at the store I visited. Subbed sweet potato for pumpkin, and added green peas at the end with the spinach. Used twice the mushroom powder than the recipe called for, for more flavor. If my goal wasn't to pack as many nutrients in as I can, I would have left out the green peas and silken tofu. Fish tofu gave the broth an unnecessary flavor, since before it was added the broth had a nice comforting herbal soup taste and didn't need anything else, so I will not use it again in the future. I actually really loved the sweet potato in this soup because of how it melts in your mouth. I would want to make this again but with sweet potato and spinach as the highlights of the soup.
