Cooking instructions:
Chop up bok choy, baby corn and juicy tomatoes and then set them aside.
Then cut your tofu skin into VERY thin pieces, just like noodles and key step is to tear them apart for more volume. They are like flat noodles kinda, but chewier.
After that you spray your pan and first cook your eggs until fluffy, don't forget to season them well!
Set eggs aside, heat up some oil and cook your tomatoes for 5-6 minutes until soft and mushy.
Add your soup base next, I went with a spicy hot pot base with reduced oil and sodium.
Then add 1-2 cups of water and dump in your tofu skin, bok choy and corn. Let that simmer until bok choy is cooked through.
Lastly add your eggs and some chili or scallions to garnish and you're done:)
21g carbs, 42g protein and 18g fats
by fio3302