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Ingredients
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Soup Base
Vegetables & Add-ins
Finishing & Garnish
Method
Soup Base
- 1
Prepare broth
In a large stockpot, combine chicken broth and water and bring to a gentle simmer over medium heat.
- 2
Aromatics and chicken
Add the sliced ginger, smashed garlic, and scallion whites to the pot. Stir in soy sauce, rice wine, sesame oil, salt, and white pepper. Add the chicken pieces, reduce heat to a steady low simmer and cook for 8–10 minutes until the chicken is cooked through.
- 3
Strain aromatics (optional)
If you prefer a clearer broth, remove and discard the ginger slices, garlic, and scallion whites with a slotted spoon before proceeding. Otherwise leave them in for more flavor.
Vegetables & Add-ins
- 4
- 5
Add greens
Add the halved baby bok choy (or shredded napa cabbage) and cook another 2–3 minutes until wilted but still bright.
- 6
Thicken broth
Whisk the cornstarch with the 2 tablespoons cold water to make a smooth slurry. Slowly pour the slurry into the simmering soup while stirring gently. Continue to simmer 1–2 minutes until the broth slightly thickens and becomes slightly glossy.
Finishing & Garnish
- 7
- 8
Adjust seasoning and serve
Taste and adjust seasoning with additional salt, soy sauce, or white pepper as needed. Ladle soup into bowls and garnish with sliced scallion greens, chopped cilantro if using, a drizzle of chili oil and a sprinkle of toasted sesame seeds.