Chinese Bok Choy Soup

Instructions

1. Prepare the aromatics
   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not browned.
2. Create the broth base
   Pour in the chicken broth and bring to a gentle boil. Add the soy sauce, white pepper, and rice vinegar. Reduce heat and simmer for 5 minutes to allow flavors to meld.
3. Add mushrooms and tofu
   Add the sliced shiitake mushrooms and tofu (if using) to the broth. Simmer for 8-10 minutes until the mushrooms are tender.
4. Incorporate the bok choy
   Add the bok choy to the soup, stems first, and cook for 2 minutes. Then add the leafy parts and cook for another 2-3 minutes until the bok choy is bright green and tender-crisp.
5. Adjust consistency
   If you prefer a slightly thicker soup, stir in the cornstarch slurry and simmer for 1-2 minutes until the soup thickens slightly. Skip this step for a clearer broth.
6. Final seasoning
   Taste and adjust seasonings, adding more soy sauce or white pepper if needed. Remove from heat.
7. Serve and garnish
   Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately while hot.