Bok Choy and Tofu Egg Drop Soup

Bok Choy and Tofu Egg Drop Soup

This is a lightly flavored soup you can make in a jiffy. The greens of the bok choy whets your appetite.

Ingredients: 2 to 3 servings

Bok choy
1 bunch
about 150 g
500 ml
Chicken soup stock (granules)
1 tablespoon
Soy sauce
1 teaspoon
a pinch
Sesame oil
a small amount to taste


1. Divide the bok choy stems and leaves. Chop the stems into 1 cm, and the leaves to 2 cm. Beat an egg in a bowl.
2. Combine the water and chicken soup granules in a pot and bring to a boil. Add soy sauce and salt. Roughly break up the tofu and add to the pot. Add the bok choy stems next, and then the leaves 10-20 seconds later.
3. Simmer briefly, swirl in the egg, drizzle sesame oil, and it's done.

Story Behind this Recipe

I make this soup whenever I don't have enough green vegetables for dinner. It's lightly flavored, so you can enjoy a lot of this soup.