Making Bok Choy Egg Drop Soup is straightforward with these easy steps:

1. Prepare the Broth: In a large pot, bring the vegetable or chicken broth to a gentle simmer over medium heat.
2. Add Bok Choy: Once the broth is simmering, add the chopped bok choy and let it cook for about 2-3 minutes until tender.
3. Make the Cornstarch Mixture: In a small bowl, mix the cornstarch with a little cold water until smooth, then add it to the broth. Stir continuously until the broth thickens slightly.
4. Prepare the Eggs: In a separate bowl, whisk the eggs until well beaten.
5. Add the Eggs: Slowly pour the beaten eggs into the simmering broth while stirring gently to create silky egg ribbons.
6. Season: Add soy sauce, sesame oil, and salt and pepper to your taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes at this stage.
7. Finish with Green Onions: Stir in the chopped green onions and allow the soup to cook for another minute.
8. Serve: Remove the pot from heat and ladle the soup into bowls. Serve warm and enjoy!