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Ingredients
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Broth
Seasoning & Aromatics
Vegetables & Garnish
Method
Broth
- 1
Combine and bring to a simmer
In a medium saucepan, add 4 cups chicken or vegetable stock and 1 cup water. Add the sliced ginger, crushed garlic, scallion whites, and the dried shiitake mushroom if using. Place over medium-high heat and bring just to a steady simmer (do not boil vigorously) — about 6–8 minutes.
- 2
Clarify and gently simmer
Once simmering, reduce heat to low so the surface shows small, gentle bubbles. Simmer gently for 10 minutes to allow aromatics to infuse and the broth to remain clear. Skim any foam or scum that rises to the surface with a small spoon to keep the broth clear.
- 3
Strain
Remove from heat. Use a fine-mesh sieve to strain the broth into a clean pot or bowl, discarding solids (reserve the shiitake for another use if desired). Return the strained broth to the saucepan.
Vegetables & Finishing
- 4
- 5
Season and taste
Stir in 1 tsp kosher salt, 1 tsp white pepper, 1 tsp light soy sauce, and 1 tsp rice vinegar or lemon juice. Taste the broth and adjust seasoning: add up to 1/2 tsp more salt or 1/4 tsp more white pepper if desired. The soup should be delicate, balanced, and clear.
- 6