Ingredients:

  • 1 Tbsp Vegetable Oil (High Smoke Point)
  • 1 Tbsp Fresh Ginger (Peeled, finely minced)
  • 2 cloves Garlic (Finely minced)
  • 2 large Scallions/Spring Onions (White parts only, sliced)
  • 4 medium Dried Shiitake Mushrooms (Optional, rehydrated and diced)
  • 6 cups Low-Sodium Vegetable Stock
  • 1 cup Water
  • 2 Tbsp Light Soy Sauce (or Tamari)
  • 1 tsp Rice Vinegar
  • ¼ tsp Fine Sea Salt (or to taste)
  • ½ tsp Ground White Pepper
  • 1 medium Carrots (Julienned or thinly sliced)
  • 8 oz Firm Tofu (Pressed, cut into ½-inch cubes)
  • 1 cup Napa Cabbage (Shredded)
  • 2 heads Bok Choy (Sliced into 1-inch pieces)
  • 1 cup Fresh Mushrooms (e.g., Enoki, Beech, or button)
  • 2 Tbsp Cornstarch (or Tapioca Starch)
  • 4 Tbsp Cold Water (For slurry)
  • 1 tsp Toasted Sesame Oil
  • Remaining green parts of 2 large scallions (for garnish)

Instructions:

  1. Prep and Mise en Place: Prepare all vegetables and aromatics as specified. In a small bowl, whisk together the cornstarch and 4 Tbsp cold water until completely smooth to create the slurry. Set aside.
  2. Build the Aromatic Foundation: Heat the vegetable oil in a large pot over medium heat. Add the minced ginger, garlic, and the white parts of the scallions. Sauté for 1–2 minutes until fragrant, being careful not to let the garlic brown.
  3. Simmer the Broth: Pour in the vegetable stock and the extra cup of water. Stir in the soy sauce, rice vinegar, initial seasoning (salt and white pepper). Increase heat to medium-high and bring the liquid to a rolling boil. Reduce heat immediately to a gentle simmer.
  4. Add Vegetables (Staggered Cook): Add the carrots and the diced tofu cubes. Simmer gently for 5 minutes. Next, add the Napa cabbage, bok choy pieces, and fresh mushrooms. Stir gently and simmer for a further 2–3 minutes, ensuring the greens are slightly wilted but still retain a bright color and slight crispness.
  5. Thicken and Finish: Give the cornstarch slurry a final stir. Ladle about ½ cup of the hot broth into the slurry bowl, mix well, then pour the mixture slowly back into the soup pot while continuously stirring. Bring the soup back up to a gentle simmer. Cook for 1–2 minutes, stirring often, until the broth becomes lightly glossy and thickened. Remove the pot from the heat and stir in the toasted sesame oil. Taste the soup and adjust the salt or white pepper if necessary.
  6. Serve: Ladle the hot soup into individual bowls. Garnish generously with the sliced green parts of the scallions.