INGREDIENTS
1
bunch Baby bok choy
1
2-inch piece Ginger, fresh rounds
1
Lemongrass, stem
8 oz
Mushrooms
4
Spring onions
2
Eggs, large
1/2
block Tofu, extra-firm
4 cups
Chicken or vegetable stock or broth
2 tbsp
Miso
1
Salt or soy sauce
1 tbsp
Soy sauce
1
Cinnamon stick
1 1/3 tbsp
Cornstarch
1/2 tsp
Peppercorns
2
Star anise
6
To 8 whole cloves