Cup Recipe

Combine liquids

In a small saucepan, combine 2 cups vegetable broth and 1 cup water. Stir in 1 tablespoon soy sauce and 1 teaspoon mirin if using.

Bring the mixture to a gentle simmer over medium heat.

Sauté aromatics

Add grated ginger (1/2 tsp) and minced garlic (1/2 tsp) to the simmering broth. Let them steep for 1 minute to bloom their flavors.

Add the diced carrot (1/4 cup) and simmer gently for 3 minutes to soften.

Stir in the chopped spinach (1/2 cup) and sliced scallion greens (2 tbsp) and simmer 30–45 seconds until wilted.

If using noodles: add 1/2 cup thin rice noodles or instant ramen to the simmering broth and cook according to package directions (typically 2–3 minutes) until al dente. Stir occasionally to prevent clumping.

Add cubed tofu (1/4 cup) to warm through, about 1 minute. Do not boil vigorously to preserve tofu texture.

Prepare a soft-cooked egg separately: bring a small pot of water to a gentle simmer and either soft-boil an egg for 6–7 minutes or gently poach an egg 3–4 minutes. Carefully halve the egg and set aside.

Taste the broth and adjust seasoning: add up to 1/2 tsp more soy sauce if needed, and a pinch (1/8 tsp) of white or black pepper.

Remove the saucepan from heat and stir in 1/2 tsp sesame oil for aroma.

Ladle the hot soup into a cup. Arrange the tofu and noodles if used, then place the halved soft egg on top.

Garnish with 1/2 tsp toasted sesame seeds, 1 tbsp chopped cilantro or parsley if desired, additional sliced scallion, and a lime wedge on the side to squeeze over before eating.