This 5-minute healthy soup combines tender bok choy and silky egg ribbons in a delicate clear broth. Seasoned simply with salt, pepper, and sesame oil, it’s low-calorie yet nourishing, perfect as a starter or paired with stir-fries. The bok choy adds a mild crunch, while the egg creates a velvety texture. A go-to recipe for cold days or when craving authentic Chinese home cooking!
Ingredients
Main Ingredients
- bok choy
- egg
Secondary Ingredients
- starch
Sauce and Seasonings
- chicken powder
Instructions
0% Complete
1
Step 1
Prepare the bok choy.
2
Step 2
Remove the roots from the bok choy, cut off the leaves, wash them clean, and cut them into sections about 4 cm long.
3
Step 3
Put a pot on the fire and add water to boil.
4
Step 4
Add an appropriate amount of salt.
5
Step 5
Then add the bok choy to the pot and bring to a boil.
6
Step 6
Take an appropriate amount of starch and put it in a bowl.
7
Step 7
Add a small amount of water to dissolve the starch.
8
Step 8
When the bok choy in the pot has changed color, become soft, and is basically cooked, pour in the starch and stir evenly.
9
Step 9
Use another bowl to beat an egg.
10
Step 10
Beat the egg until it’s even.
11
Step 11
When the pot with starch added boils again, pour the egg liquid into the pot in a circular motion.
12
Step 12
When the egg flowers float up and are cooked, add an appropriate amount of chicken powder and stir well.
13
Step 13
At this time, the bok choy and egg drop soup can be served.
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