Bok choy and egg soup.

This is a quick clear soup for a weekday dinner. Bok choy (kwangtung) is simmered briefly in a light broth, and beaten eggs are poured in to set in thin ribbons. The eggs cook through in the hot broth.

Use eggs within their date and keep them refrigerated.

Ingredients

• 500 ml water or light stock
• 200 g bok choy, halved lengthways
• 2 eggs, beaten
• 2 garlic cloves, finely chopped
• 1 tablespoon light soy sauce
• 1/4 teaspoon salt
• 1 pinch ground white pepper
• 1 teaspoon neutral oil
• 1 spring onion, sliced

Method

1. Heat the oil in a pot over medium heat. Fry the garlic for 30 seconds until fragrant.
2. Add the water or stock, soy sauce and salt. Bring to a gentle boil.
3. Add the bok choy and simmer for 2 to 3 minutes, until the stems are just tender.
4. Lower the heat so the broth barely bubbles.
5. Pour in the beaten eggs in a thin stream while stirring slowly in one direction, so they form ribbons.
6. Cook for 1 minute until the egg is firm, then add the pepper.
7. Ladle into bowls and scatter with the spring onion.

Tips

• Wash the bok choy well and check between the base of the leaves, where soil can collect.
• Pour the egg slowly and keep the broth at a simmer, not a hard boil, for finer ribbons.
• Eat the soup the same day. Reheat gently so the bok choy does not turn too soft.