Egg flowers pak choi soup


  • 750 ml chicken or vegetable stock
  • 2 handfuls of pak choi, cut into strips
  • 2 eggs, beaten
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • Chilli oil or pepper to taste


Bring stock to a boil in a medium pan or wok. Add pak choi and cook for a few minutes, until tender. Remove the greens to a dish. Return the stock to a boil and drizzle in the beaten eggs, stirring once to create ‘egg flowers’. Remove from heat, add the greens, cover and let sit for 2 minutes. Stir in the soy sauce, sesame oil and chilli or pepper to taste. Serve immediately.

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