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Bok Choy and Tofu Salted Egg Yolk Soup

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


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.


Units Scale
  • 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


  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.