Tofu Pudding with Egg and Broth
A comforting, quick bowl of silky tofu, a poached egg, and tender bok choy in a savory broth. Ready in about 20 minutes, perfect for breakfast or a light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 20g
Ingredients
- 1 block (about 14 oz) silken tofu
- 2 large eggs
- 2 heads baby bok choy
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 2 stalks green onions
Instructions
- 1
Cut the 1 block silken tofu into 4 equal pieces. Slice the 2 baby bok choy in half lengthwise. Thinly slice the 2 green onions, separating white and green parts.
- 2
In a medium pot, bring 2 cups vegetable broth and 2 tbsp soy sauce to a gentle simmer over medium heat. Add the tofu pieces and bok choy, cover, and cook until bok choy is bright green and tender, about 5 minutes.
- 3
Crack the 2 eggs into the simmering broth, spacing them apart. Cover and poach until whites are set but yolks are still soft, about 3-4 minutes.
- 4
Ladle the broth, tofu, bok choy, and eggs into bowls. Sprinkle with the sliced green onions and serve hot.
Tools you’ll need
- Medium pot with lid
- Ladle
- Knife
- Cutting board
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