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Egg Drop Soup

Emma Christensen
  • minutes
  • Serves 4

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