Bok Choy, Tofu & Mushroom Soup

1. 1
   prep · ~5 min

   Prep the vegetables and tofu.

   1.Halve or roughly chop the bok choy and rinse well under cold water.

   2.Slice the mushrooms into thin pieces.

   3.Cut the pressed firm tofu into 1-inch cubes.

   4.Julienne the ginger and mince the garlic.
2. 2
   saute · ~1 min

   Bloom the aromatics.

   1.Heat sesame oil in a soup pot over medium heat.

   2.Add the julienned ginger and minced garlic; sauté until fragrant but not browned (30 seconds).

   TIPKeep the heat gentle — burnt garlic makes the broth bitter.
3. 3
   simmer · ~7 min

   Build the broth.

   1.Pour in 4 cups of water and add the sliced mushrooms.

   2.Add soy sauce and bring to a gentle boil.

   3.Once boiling, reduce heat and let simmer for 5 minutes until mushrooms soften.

   4.Season with a pinch of salt and a pinch of white pepper.
4. 4
   simmer · ~3 min

   Cook the tofu and bok choy.

   1.Gently slide the tofu cubes into the simmering broth.

   2.Nestle in the bok choy pieces.

   3.Simmer for exactly 3 minutes — the bok choy should be tender-crisp and still bright green.

   TIPOvercooking makes bok choy stringy. Pull from heat the moment the white stems are fork-tender.
5. 5
   garnish

   Finish and serve.

   Ladle the hot soup into bowls. Scatter each serving with fresh chopped cilantro and sliced green onions.

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