Go Back
Tofu, egg and bok choy soup

Tofu, egg and bok choy soup in wok

Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.
Course Soup
Cuisine Chinese
Keyword Vegetable soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • ¼ cup cooking oil
  • 150 grams semi-soft tofu (about 5 oz) cut into one-inch cubes
  • 5 to 6 eggs
  • ¼ teaspoon turmeric optional
  • 2 pinches chili flakes optional
  • 6 cups chicken bone broth
  • 2 bunches bok choy stalks and leaves separated then cut into two-inch lengths
  • soy sauce
  • fish sauce
  • ¼ cup goji berries (wolfberries)

Instructions

  • Heat the cooking oil in a pot and fry the tobu cubes just until a light crust forms on the surface. Scoop out and set aside.
    Frying tofu cubes
  • Whisk the eggs with the turmeric and chili flakes, and pour into the hot oil.
    Making a fluffy omelette
  • Cook the eggs over high heat until the edges are fluffy and firm then flip to cook and brown the opposite side.
  • Scoop out the omelette and set aside.
  • Pour off any remaining oil in the pan.
  • Pour the broth into the pan and add the fried tofu cubes.
    Adding fried tofu cubes to simmering broth in pan
  • Tear the omelette into chunks and add to the broth.
    Tearing an omelette and adding it to simmering broth
  • Simmer the tofu and eggs for five minutes.
  • Drop in the bok choy stalks.
    Puring soy sauce and fish sauce into pot of soup
  • Drizzle in a tablespoon of soy sauce and a tablespoon of fish sauce
  • Simmer until the bok choy stalks are tender then stir in the bok choy leaves and goji berries.
    Tofu, egg and bok choy soup in wok
  • Cook the soup for another few minutes until the leaves are wilted.
  • Taste the broth one last time, add more soy sauce or fish sauce, of both, and serve immediately.
    Tofu, egg and bok choy soup