This is an authentic-tasting Chinese soup with fluffy eggs, perfect for when you need just one more dish. It's a hearty and nutritious soup packed with the umami of tomatoes and bok choy, and it's easy to make in just 10 minutes.
Ingredients
Main Ingredients (2 servings)
- Tomato 1
- Bok Choy 1 head
- Eggs 2
Seasonings
- Chicken Stock Granules 2 tsp
- Salt 2 tsp
- Pepper A pinch
- Cooking Sake (Rice Wine) 2 tsp
- Sesame Oil To taste
- Water 500ml
Steps
- Cut a slit at the base of 1 head of bok choy and chop roughly.
- Dice 1 tomato, after blanching and peeling, into 1cm cubes.
- Lightly beat 2 eggs in a bowl.
- In a pot, dissolve 500ml of water with 2 tsp of chicken stock granules.
- Add bok choy to the boiling soup and cook slowly over medium heat.
- Once the soup boils, add tomato, and season with 2 tsp of salt, a pinch of pepper, and 2 tsp of cooking sake (rice wine). [Key Tip!] Season it slightly richer than a clear soup.
- When the soup starts to boil again, reduce heat to low and gently drizzle in the beaten eggs in a swirling motion.
- Gently stir with a ladle. Once the eggs have bloomed into a fluffy, flower-like appearance, increase the heat.
- Once it boils again, immediately turn off the heat and drizzle in sesame oil to taste.
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