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.