Ingredients:

  • 2 Tbsp Neutral Oil (Canola or Grapeseed)
  • 1 Tbsp Fresh Ginger, finely minced
  • 3 cloves Garlic, finely minced
  • 1 tsp Sesame Oil (for finishing)
  • 6 cups High-Quality Vegetable Stock (Low Sodium preferred)
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1/2 tsp White Pepper
  • 4 oz Firm or Extra-Firm Tofu, pressed lightly and cubed
  • 1 cup Shiitake Mushrooms, sliced (stems removed)
  • 1 large Carrot, julienned
  • 1 cup Napa Cabbage, roughly chopped
  • 1 cup Bok Choy or Gai Lan, chopped
  • 1/2 cup Snow Peas or Sugar Snap Peas
  • 1 Tbsp Cornstarch mixed with 2 Tbsp Cold Water (Slurry)
  • 2 Large Eggs (optional)
  • 2 Scallions, thinly sliced diagonally for garnish
  • Fresh Cilantro (optional garnish)

Instructions:

  1. Thoroughly wash and chop all vegetables according to specifications (julienne carrots, slice mushrooms, chop cabbage/bok choy). Cube the tofu.
  2. Heat neutral oil in the large pot over medium heat. Add minced ginger and garlic; sauté gently for 60–90 seconds until fragrant. Do not let it brown!
  3. Pour in the vegetable stock. Add soy sauce, rice vinegar, and white pepper. Bring the liquid to a gentle simmer.
  4. Add the carrot sticks, shiitake mushrooms, and the white stems of the bok choy. Simmer uncovered for 5 minutes to soften slightly.
  5. Add the cubed tofu, Napa cabbage, and green leaves of the bok choy. Simmer for another 3 minutes.
  6. Whisk the cornstarch slurry one last time. Slowly pour the slurry into the simmering broth while continuously stirring. Let the soup return to a simmer until the broth visibly thickens slightly (about 1 minute).
  7. If using eggs, lightly whisk the two eggs in a small bowl. Turn the heat down to low. Drizzle the whisked egg in a thin, steady stream into the simmering soup while gently stirring the liquid in one direction until fine ribbons form. Immediately turn off the heat.
  8. Stir in the snow peas and the 1 tsp of sesame oil. Taste and adjust seasoning.
  9. Ladle immediately into warm bowls. Garnish generously with sliced scallions and fresh cilantro.