Bok Choy and Tofu Salted Egg Yolk Soup

Ingredients

• 2 bunches bok choy, trimmed and washed
• 2 blocks firm tofu, cubed and fried until golden
• 1 large carrot, thinly sliced
• 1 dozen white button mushrooms, sliced
• 3 large eggs, beaten lightly
• 3 cooked salted egg yolks, mashed
• 4 cups chicken or vegetable stock
• 1/2 cup water
• 2 tbsp cornstarch
• 3 spring onions, finely chopped
• 1/2 tsp white pepper
• 1/2 tsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp light soy sauce
• Oil, for frying

Instructions

1. 1

   Heat a pot over medium heat and add oil. Sauté garlic, ginger, and spring onions until fragrant, about 2 minutes.

2. 2

   Add the mushrooms and carrots and cook for 2 minutes.

3. 3

   Pour in the chicken or vegetable stock and bring to a boil.

4. 4

   Add the fried tofu and mashed salted egg yolks and cook for 3 minutes.

5. 5

   In a separate bowl, mix the cornstarch and water until well combined. Pour the mixture into the pot and let it come to a boil, then simmer for 5 minutes.

6. 6

   Add the bok choy to the pot and pour the beaten eggs into the soup, stirring slowly in a circular motion.

7. 7

   Season with light soy sauce, white pepper, and salt. Serve hot.