Bok Choy and Tofu Soup

Cut the 300 g drained soft tofu into 2 cm cubes. Wash and trim the baby bok choy, then weigh 200 g after draining. Cut into 5 cm lengths, keeping stems and leaves separate. Julienne the 3 ginger slices and thinly slice the spring onion.

Put the 500 ml water and all the ginger in a pot. Bring to a boil, then reduce the heat and simmer for about 1 minute until fragrant.

Gently add all the tofu. Keep at a gentle simmer for about 2–3 minutes until hot through. Nudge the cubes apart at the edge without tossing; lower the heat if the soup boils vigorously.

Add all the bok choy stems and gently simmer over medium-low heat until they begin to soften. Add all the leaves and press them into the broth. Cook until the stems are crisp-tender and the leaves wilt but stay green, about 1–2 minutes after adding the greens.

Add salt and ground white pepper sparingly. Gently move the broth to mix, taste and adjust. Turn off the heat, add all the sliced spring onion and ladle gently into a serving bowl. Divide between two people and serve hot.