Chinese Cabbage and Tofu Soup

Instructions

1. Prepare the ingredients
   Wash and chop the Chinese cabbage into roughly 2-inch pieces, separating the firmer white stems from the leafy green parts. Cut the tofu into 1-inch cubes and set aside. Slice the ginger, garlic, and white parts of green onions. If using dried shiitake mushrooms, soak them in warm water for 20 minutes, then slice.
2. Start the broth base
   In a large pot, heat the sesame oil over medium heat. Add the ginger, garlic, and white parts of green onions. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add broth and cabbage stems
   Pour in the vegetable or chicken broth and bring to a simmer. Add the firmer white parts of the Chinese cabbage and sliced shiitake mushrooms if using. Simmer for about 10 minutes until the cabbage stems start to become tender.
4. Add remaining ingredients
   Add the leafy green parts of the cabbage, tofu cubes, soy sauce, white pepper, and rice vinegar to the pot. Reduce heat to low and simmer gently for another 5-7 minutes. Be careful not to stir too vigorously to avoid breaking the tofu.
5. Adjust consistency and seasonings
   If you prefer a slightly thicker soup, slowly stir in the cornstarch slurry while the soup is simmering. Taste and adjust seasonings with additional soy sauce or salt if needed.
6. Serve the soup
   Ladle the hot soup into bowls, garnish with the sliced green parts of the green onions and a drizzle of sesame oil if desired. Serve immediately while hot.