例汤 Daily Soup Recipe

Prepare kombu and aromatics

Wipe kombu with a damp cloth (do not wash under running water). Slice the ginger into 3–4 thin pieces. Lightly crush the white peppercorns with the flat of a knife.

Blanch chicken (optional, for clearer broth)

Place chicken thighs in a pot and just cover with cold water. Bring to a gentle boil over medium-high heat and cook for 2 minutes. Remove chicken, discard that blanching water, and rinse the pot.

Simmer the base

Add 8 cups fresh water to the cleaned pot. Add the kombu, blanched chicken thighs, sliced ginger, and crushed white peppercorns. Bring to a gentle simmer over medium heat. As soon as small bubbles appear (do not let it reach a vigorous boil), remove the kombu after 8 minutes and discard or reserve for another use. Reduce heat to low and simmer gently for 25 minutes, partially covered.

Skim and season

Skim any foam or impurities from the surface during the simmer. After 25 minutes, remove the chicken thighs, shred or slice them into bite-size pieces and return them to the pot. Add 1.5 tsp salt and stir to dissolve.

Add long-cooking vegetables

Add the sliced daikon and carrot to the simmering broth. Continue cooking gently for 10 minutes, until the daikon begins to soften.

Add mushrooms, tofu and greens

Add the shiitake mushrooms and tofu cubes to the pot and simmer for 4–5 minutes. Then add the bok choy (or napa cabbage) and the white parts of the scallions and simmer for another 2–3 minutes until the greens are wilted but still bright.

Adjust flavor and finish

Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a pinch more white pepper if needed.

Plate and garnish

Ladle the soup into bowls so each serving has broth, chicken, daikon, tofu and vegetables. Sprinkle the green parts of the scallions and cilantro leaves on top. Finish with a light dusting (about 1/4 tsp) of ground white or black pepper.