Heat 1 tablespoon oil in a medium-large soup pot over medium heat. Add sliced ginger, crushed garlic and the smashed white parts of scallions. Stir and cook 1–2 minutes until aromatic but not browned.

Add liquid

Pour in 8 cups water or low-sodium chicken stock and optional 1 cup bone broth. Increase heat to high and bring to a gentle boil.

Simmer

Once boiling, reduce to a gentle simmer. Skim any foam or impurities that rise to the surface for a clearer soup. Simmer uncovered for 15 minutes to infuse flavors.

Aromatics & Seasoning

After simmering, stir in 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1.5 teaspoons sea salt and 1 teaspoon white pepper. Taste the broth and adjust salt or soy to preference.

Daily Vegetables & Proteins (choose or combine)

Prepare ingredients

While the broth simmers, prepare vegetables and proteins: slice carrot and daikon, chop mushrooms, separate and chop bok choy or napa, cube tofu, and thinly slice chicken if using. If using shrimp, keep chilled until ready to add.

Add long-cooking vegetables & proteins

Add carrot and daikon (the items that take longer to tenderize) to the simmering broth. Simmer 8–10 minutes until they begin to soften.

Add mushrooms, tofu, and greens

Add sliced mushrooms and cubed tofu to the pot. Simmer another 3–4 minutes. Then add bok choy or napa cabbage and cook 2–3 minutes until wilted but still bright.

Add quick-cooking proteins

If using thin-sliced chicken, add it now and simmer gently 4–6 minutes until cooked through. If using shrimp, add in the last 2–3 minutes until pink and opaque. Adjust times depending on thickness of protein pieces.

Finishing

Turn off heat. Stir in 1 teaspoon sesame oil and scatter the sliced green parts of scallion and chopped cilantro on top. Taste and add extra white pepper or salt to taste.

Serve immediately in bowls. Leftovers: cool quickly and refrigerate within 2 hours; keep up to 3 days. Reheat gently—avoid boiling to prevent tofu from breaking up.