Ingredients:

  • 6 cups Vegetable or Chicken Stock (1.4 Litres)
  • 1 inch piece Fresh Ginger, thinly sliced or finely grated
  • 3 cloves Garlic, thinly sliced
  • 2 tablespoons Light Soy Sauce (or Tamari)
  • 1/2 teaspoon White Pepper
  • 1/4 teaspoon Salt (or to taste)
  • 7 oz (200g) Firm Tofu, drained well and cut into 1/2-inch cubes
  • 1/2 oz (15g) Dried Shiitake Mushrooms, soaked, stemmed, and sliced thinly
  • 1 medium Carrot, peeled and thinly sliced or cut into matchsticks
  • 1 small head Bok Choy or Napa Cabbage, chopped
  • 1 cup Snow Peas or Snap Peas, trimmed
  • 3 stalks Green Onions (scallions), thinly sliced (white parts separated)
  • 2 tablespoons Cornstarch (or Potato Starch)
  • 4 tablespoons Cold Water
  • 1 teaspoon Toasted Sesame Oil
  • Cilantro or Parsley for garnish (optional)

Instructions:

  1. Sauté the sliced ginger and the white parts of the green onions in a little neutral oil in the stockpot over medium heat for 1 minute until fragrant.
  2. Pour in the 6 cups of stock, the sliced shiitake mushrooms, and half of the reserved mushroom soaking liquid (leaving any grit behind). Bring the mixture to a steady simmer.
  3. Add the carrots and the chopped white stems of the bok choy/cabbage. Simmer gently for 5–7 minutes, until carrots begin to soften.
  4. Stir in the light soy sauce and white pepper. Taste the broth and adjust salt if necessary.
  5. Add the cubed tofu and the bok choy/cabbage leaves. Simmer for 2 minutes until the greens have wilted slightly.
  6. In a small bowl, whisk the cornstarch with the cold water until smooth (the slurry). Slowly drizzle the slurry into the simmering soup while continuously stirring until the soup thickens slightly.
  7. Remove the pot from the heat. Stir in the snow/snap peas and the teaspoon of toasted sesame oil.
  8. Ladle into bowls, garnish immediately with the reserved green onion tops and fresh cilantro, if using, and serve.