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Steamed Bak Choy, Chicken And Tomato Egg Drop Soup

Steamed Bak Choy, Chicken And Tomato Egg Drop Soup
4.1 8 ratings
Prep. 10 min
Total 30 min
4 portions
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Ingredients

Chicken and marinade
  • boneless chicken thighs cut in strips (2 cm)
    300 g
  • light soy sauce
    1 tbsp
  • dark soy sauce
    ½ tsp
  • cornflour (starch)
    1 tbsp
Egg mixture
  • eggs
    3
  • salt
    ½ tsp
Tomato soup and bak choy
  • garlic cloves unpeeled
    2
  • olive oil
    30 g
  • fresh ginger thinly sliced
    5 g
  • tomatoes medium size, cut in pieces (3 cm)
    2
  • spring onions white parts only
    2 stalks
  • hot water
    700 g
  • chicken stock cube
    1
    1 heaped tablespoon chicken stock powder
  • bak choy (see tip)
    200 g
  • cornflour (starch)
    1 tbsp
  • water
    3 tbsp
  • sesame oil
    5 g
  • light soy sauce
    1 tbsp
  • oyster sauce
    1 tbsp
  • sugar
    1 pinch
  • white pepper powder
    1 dash
  • shallot oil to garnish

Nutrition per 1 portion

Calories 277 kcal / 1160 kJ
Protein 19 g
Fat 18 g
Carbohydrates 9 g
Fibre 2 g
Saturated Fat 5 g
Sodium 943 mg

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