Add 800 ml water to a pot
Add 2 tsp chicken bouillon powder
Add soy sauce
Add 4 tsp potato starch (slurry with water first)
Stir until soup becomes thicker
Add a dash of ginger paste
Cut tofu into cubes and gently place into pot
Beat eggs separately
Pour eggs in slowly while stirring to form ribbons
Add salt & pepper
Add a dash of sesame oil
Add sliced leeks and mix gently
Serve warm 🥣