Directions

• Reserve half of the chicken broth and pour the rest into a saucepan.
• Combine salt, celery, ginger and chives with it and bring it to a rolling boil.
• Take a small bowl and stir together the remaining broth and refined flour till soft, keep aside.
• Take another bowl, whisk eggs and tofu together using a fork.
• Drizzle little egg at a time into the boiling broth mixture, carefully so the egg should cook immediately.
• Once the eggs have been dropped, add the refined flour mixture slowly to it, keep stirring till the soup is the desired consistency.