Bok Choy and Tofu Egg Drop Soup

1. 1

   Divide the bok choy stems and leaves.

2. 2

   Chop the stems into 1 cm, and the leaves to 2 cm.

3. 3

   Beat an egg in a bowl.

4. 4

   Combine the water and chicken soup granules in a pot and bring to a boil.

5. 5

   Add soy sauce and salt.

6. 6

   Roughly break up the tofu and add to the pot.

7. 7

   Add the bok choy stems next, and then the leaves 10-20 seconds later.

8. 8

   Simmer briefly, swirl in the egg, drizzle sesame oil, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.