Tom Jeud Recipe

Make the stock

In a large pot, combine 8 cups water and 2 cups chicken or vegetable stock. Add the kombu piece and bring to a gentle simmer over medium heat. Do not boil while kombu is in the water; simmer for 10 minutes to extract flavor.

After 10 minutes, remove the kombu. If using bonito flakes, add 1 tablespoon and simmer 1–2 minutes, then strain the liquid through a fine mesh sieve into the pot and return to a gentle simmer.

Season the simmering broth with 1 teaspoon white pepper and 1 teaspoon sea salt. Taste and adjust seasoning; remember other ingredients will add subtle saltiness.

Prepare the napa cabbage by washing and slicing into roughly 1/2-inch ribbons. Separate tender inner leaves from tougher outer ribs; add the ribs first to the simmering broth.

Add the tougher napa cabbage ribs to the simmering broth and cook 3 minutes, then add the leafy parts and sliced celery and cook another 2 minutes until cabbage is wilted but still bright.

Gently add the cubed soft tofu and rehydrated seaweed to the pot. Simmer very gently for 2–3 minutes to warm the tofu through without breaking it up.

While the soup simmers, heat 2 tablespoons garlic oil in a small skillet over low heat just until fragrant (do not burn). Stir in the minced garlic and cook 20–30 seconds until softened; remove from heat.

Stir 1 teaspoon light soy sauce, 1 teaspoon sesame oil and optional 1 teaspoon rice vinegar into the pot. Adjust to taste with more soy or salt if needed. Add a pinch more white pepper if desired.

Ladle the soup into bowls. Drizzle a small amount (about 1 teaspoon per bowl) of the warmed garlic oil and minced garlic over each serving. Top with sliced scallions and chopped cilantro.

Serve immediately while hot. Provide extra white pepper or soy at the table for individual adjustment.