Ingredients:

  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp (finely minced) Fresh Ginger
  • 2 large (minced) Garlic Cloves
  • 6 cups Good Quality Vegetable Stock (low sodium preferred)
  • 4 oz Shiitake Mushrooms (sliced thin, stems removed)
  • 1 medium Carrot (peeled and julienned)
  • 1 Block (350 g) Silken Tofu (drained, cubed)
  • 1 head Baby Bok Choy (coarsely chopped)
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 tsp Rice Vinegar
  • ½ tsp White Pepper
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Cold Water (for slurry)
  • 2 Tbsp Spring Onions (Scallions, sliced, for garnish)

Instructions:

  1. Prep Ingredients: Ensure all vegetables are chopped and the tofu is cubed and gently drained. Heat the sesame oil in a large pot over medium heat.
  2. Aromatic Base: Add the minced ginger and garlic to the oil. Sauté gently for 1-2 minutes until fragrant. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture.
  3. Build and Simmer the Broth: Pour in the vegetable stock and bring the mixture to a rolling simmer. Once simmering, add the julienned carrots. Reduce the heat immediately to a gentle, controlled simmer, cover loosely, and cook for 5 minutes.
  4. Seasoning Check: Stir in the soy sauce, rice vinegar, and white pepper. Taste the broth and adjust the seasoning if necessary.
  5. Tofu and Greens: Gently add the cubed silken tofu and the chopped bok choy (or other greens) to the pot. Simmer for 2 minutes. The bok choy should wilt but still retain a bright green colour.
  6. Thicken: Whisk together the cornstarch and cold water in a small bowl until completely smooth—this is your slurry. Pour the slurry slowly into the simmering soup while continuously stirring. The soup should thicken slightly within 30-60 seconds to a silky, glossy consistency.
  7. Serve: Remove immediately from the heat. Ladle the soup into bowls and garnish generously with sliced spring onions.