Fluffy egg soup with Chinese cabbage and tofu

 

Ingredients:

1/8 head of Chinese cabbage (200g)

1/2 block of silken tofu

2 cups of water

2 teaspoons of chicken stock powder

[A] 1 teaspoon soy sauce

[A] 1/3 teaspoon salt

[A] Pepper to taste

1 egg

Directions:

1. Cut the Chinese cabbage into 2cm pieces and the silken tofu into bite-sized pieces.

2. Add water and chicken stock powder to a pot and heat over medium heat. Once boiling, add the Chinese cabbage. Once softened, add the silken tofu and [A] ingredients and simmer over low heat for about 5 minutes.

3. Pour in the beaten egg and cook until fluffy and firm. It's ready!