Bok Choy and Tofu Egg Drop Soup

• 1 bunch Bok choy
• 150 grams Tofu
• 1 Egg
• 500 ml Water
• 1 tbsp Chicken soup stock (granules)
• 1 tsp Soy sauce
• 1 pinch Salt
• 1 dash (to taste) Sesame oil

1. Divide the bok choy stems and leaves.
2. Chop the stems into 1 cm, and the leaves to 2 cm.
3. Beat an egg in a bowl.
4. Combine the water and chicken soup granules in a pot and bring to a boil.
5. Add soy sauce and salt.
6. Roughly break up the tofu and add to the pot.
7. Add the bok choy stems next, and then the leaves 10-20 seconds later.
8. Simmer briefly, swirl in the egg, drizzle sesame oil, and it's done.

bok choy, egg, chicken soup stock, soy sauce, salt, sesame oil

Taken from cookpad.com/us/recipes/167732-bok-choy-and-tofu-egg-drop-soup (may not work)