This is one of the dishes she would cook. Chinese flowering chives with taukwa (firm chinese tofu). I remember how she taught us to snap the stems off in order not to include the fibrous older stems. Back in those days, the taukwa was dyed yellow.
This is one of the egg drop soups. You can make this with various types of vegetables e.g. mint leaves, loofah gourd, mani chai/cekur manis (sweet leaf bush), kau kee chai (wolfberry leaves). This one I cooked is with the red Indian/Malabar spinach.