Add the thinly sliced salted napa cabbage (suan cai) to the simmering stock. Allow it to simmer 5–7 minutes so the briny flavor infuses the broth and any excess salt softens.

Stir in 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Taste the broth and adjust seasoning, remembering the salted cabbage already adds saltiness—reduce added salt if necessary.

Main Ingredients

While the broth simmers, prepare the tofu: press extra-firm tofu between paper towels or a clean kitchen towel for 5–10 minutes to remove excess water, then cut into 1/2-inch cubes.

In a medium skillet, heat 1 tablespoon neutral oil over medium heat. Add the mushrooms and sauté 3–4 minutes until they begin to soften and release moisture. If using shiitake, sauté until edges are slightly brown. Transfer mushrooms to the simmering broth.

Add the tofu cubes to the simmering broth with the cabbage and mushrooms. Simmer gently for 5–6 minutes so the tofu warms through and absorbs some broth flavor without breaking apart.

Add the fresh napa cabbage (if using) and julienned carrot to the pot. Simmer another 2–3 minutes until vegetables are tender-crisp.

Add the white parts of the sliced green onions and simmer 1 minute more to soften slightly.

Aromatics & Garnish

In a small skillet or using the same pan used for mushrooms, add 1 teaspoon sesame oil (if you prefer a more pronounced toasted aroma) or use the reserved 1 tablespoon neutral oil. Warm the minced garlic and julienned ginger over low heat for 30–45 seconds until fragrant but not browned.

Stir the garlic-ginger mixture into the soup. Taste and adjust seasonings—add more soy or a pinch more salt if needed. If you like heat, stir in 1 teaspoon chili oil or sliced fresh chili now.

Ladle the soup into bowls and garnish with the green parts of the sliced green onions, cilantro leaves, and a sprinkle of toasted sesame seeds.