Bok Choy and Tofu Salted Egg Yolk Soup

Get your soup fix with this nourishing bowl of Asian-inspired goodness! 🍲🌿🥚 #souplover #healthyeating #flavorful”. Bok Choy and Tofu Salted Egg Yolk Soup is a healthy and flavorful soup that combines the unique taste of salted egg yolk with the goodness of bok choy and tofu.

For those who love the delicate and comforting flavour of egg drop soup, but are looking for something a little bit different, Bok Choy and Tofu Salted Egg Yolk Soup is the perfect solution. This unique and flavourful twist on a classic dish is prepared with fresh and crisp bok choy, sweet and juicy carrots, flavourful and meaty mushrooms, and crispy and delicious fried tofu, all simmered in a rich and creamy salted egg yolk broth.

The star of the dish, of course, is the salted egg yolk. Made from duck eggs that have been soaked in brine and left to ferment, these eggs have a rich, savory flavour and a grainy yet soft texture. When combined with the other ingredients in the soup, they create a rich and velvety broth that is both comforting and satisfying.

The bok choy provides a fresh and crisp flavour to the soup, and its delicate texture complements the tender and juicy carrots, which add a natural sweetness to the broth. The mushrooms add a meaty and flavourful component, while the fried tofu adds a crispy and savory element, making each bite a delicious and satisfying experience.

Making Bok Choy and Tofu Salted Egg Yolk Soup is easy and straightforward, making it the perfect dish for a weeknight dinner or a weekend lunch. Simply sauté the aromatics, add the stock and boil, cook the vegetables and tofu, then add the salted mashed egg yolks and swirl in the raw eggs, season with a touch of salt and pepper. Cook until the vegetables are tender, and the broth is thick and creamy, then serve hot and enjoy!

Bok Choy and Tofu Salted Egg Yolk Soup is a unique and delicious twist on a classic dish, perfect for those who love the comforting and satisfying flavour of egg drop soup but are looking for something a little bit different. With its rich and velvety salted egg yolk broth, fresh and crisp bok choy, juicy and sweet carrots, flavourful and meaty mushrooms, and crispy and savory fried tofu, this soup is sure to become a new favourite in your kitchen.

Bok Choy and Tofu Salted Egg Yolk Soup

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Soup
• Cuisine: Freestyle

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Description

Bok Choy and Tofu Salted Egg Yolk Soup is a healthy and flavorful soup that combines the unique taste of salted egg yolk with the goodness of bok choy and tofu.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Heat a pot over medium heat and add oil. Sauté garlic, ginger, and spring onions until fragrant, about 2 minutes.
2. Add the mushrooms and carrots and cook for 2 minutes.
3. Pour in the chicken or vegetable stock and bring to a boil.
4. Add the fried tofu and mashed salted egg yolks and cook for 3 minutes.
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. Add the bok choy to the pot and pour the beaten eggs into the soup, stirring slowly in a circular motion.
7. Season with light soy sauce, white pepper, and salt. Serve hot.

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