Bok Choy and Tofu Soup

This is one of the simplest, lightest, and most comforting everyday Chinese soups — a classic home-style dish found in almost every Chinese household. 

It features tender baby bok choy  and silky soft tofu in a clear, delicate broth that highlights natural sweetness and freshness. The soup is nourishing, low-calorie, quick to make, and especially popular when someone needs something gentle on the stomach.

Ingredients (serves 3–4)Main ingredients

• Baby bok choy — 300–400 g (about 8–10 small heads)
• Soft/silken tofu — 300–400 g (1 standard block)
• Ginger — 3–4 thin slices + ½ tsp minced (for freshness)
• Green onion / scallion — 1–2 stalks (white part sliced, green part finely chopped for garnish)
• Optional: 1–2 dried shiitake mushrooms (soaked and sliced) or a small handful of dried shrimp (for deeper umami)

Seasoning

• Light soy sauce (— ½–1 tbsp (optional, use sparingly)
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — ¼ tsp
• Sesame oil — ½–1 tsp (final drizzle)
• Chicken stock or water — 1.2–1.5 liters (5–6 cups; stock makes it richer, water keeps it lighter)

Step-by-Step Instructions

1. Prepare the ingredients
   • Baby bok choy: Trim off the root ends. Separate the leaves and rinse thoroughly under running water (grit hides between stems). Cut larger heads in half lengthwise; leave small ones whole.
   • Tofu: Cut into 2–3 cm cubes or large slices (handle gently to keep shape).
   • Optional: If using dried shiitake, soak in warm water 30 minutes, squeeze dry, remove stems, slice thinly. Reserve soaking liquid.
2. Start the broth
   • In a medium pot, bring 1.2–1.5 L water (or chicken stock) to a boil.
   • Add ginger slices + white parts of green onion (and optional shiitake slices or dried shrimp).
   • Reduce to a gentle simmer for 3–5 minutes to release aromas (this keeps the soup clean and refreshing).
3. Add tofu
   • Gently slide tofu cubes into the simmering broth.
   • Bring back to a gentle boil, then reduce to low-medium heat.
   • Simmer 3–5 minutes — tofu absorbs flavor without breaking.
4. Add bok choy
   • Add the prepared baby bok choy (stems first if you separated them, then leaves).
   • Simmer 1–2 minutes until bok choy is bright green and just tender-crisp (do not overcook — it should stay vibrant and slightly crunchy).
   • If using shiitake soaking liquid, add a splash now for extra depth.
5. Season
   • Add light soy sauce (if using), salt, and white pepper.
   • Taste carefully — the soup should be very light and clean, with subtle sweetness from the vegetables and tofu. Do not over-salt; bok choy and tofu are naturally mild.
   • Simmer another 1 minute to let seasoning blend.
6. Finish & serve
   • Turn off heat.
   • Drizzle sesame oil over the surface for aroma.
   • Gently stir once.
   • Ladle into bowls while very hot, making sure each bowl gets tofu, bok choy, and plenty of clear broth.
   • Garnish generously with chopped green onion tops.

Quick Tips for Best Result

• Keep it light → This soup is meant to be clear and delicate — avoid heavy ingredients or boiling too hard (it clouds the broth).
• Tofu choice → Silken/ gives the classic melt-in-mouth texture. Firm tofu works if you prefer cubes that hold shape better.
• Bok choy freshness → Use very fresh baby bok choy — leaves should be crisp and stems white/green. Older greens become fibrous.
• No strong spices → Ginger and green onion are enough. Over-seasoning masks the natural sweetness of bok choy and tofu.
• Variations →
  • Add a few dried scallops or chicken broth for richer flavor.
  • For extra nutrition: drop in a beaten egg at the end (stir to create ribbons).
  • For heartier version: add sliced pork or shrimp.
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently (boiling too hard toughens tofu).

This soup is pure comfort — clean, warm, and full of gentle nourishment. It’s one of the most beloved simple Chinese soups for good reason.

Asparagus with Salmon

This is a popular, quick, and healthy home-style Chinese dish, especially in modern Cantonese and fusion cooking. 

Fresh salmon is pan-seared or stir-fried to keep it tender and juicy, while crisp asparagus adds vibrant color, texture, and freshness. 

The sauce is light, garlicky, and subtly savory-sweet, making it perfect with steamed rice or as a low-carb main.

The most common Chinese home versions are a simple stir-fry or quick pan-fry with ginger, garlic, and a light soy-based sauce — nutritious, elegant, and ready in under 20 minutes.Ingredients (serves 2–3)Main ingredients

• Fresh salmon fillet — 300–400 g (skin-on or skinless, cut into 3–4 cm chunks or thick slices)
• Asparagus — 250–300 g (about 1 large bunch), trimmed and cut into 5–6 cm segments
• Garlic — 3–4 cloves, minced or sliced
• Ginger — 1-inch piece, thinly sliced or julienned
• Green onion / scallion — 1–2 stalks, white part sliced, green part chopped for garnish
• Optional: 1–2 fresh red chilies, sliced (for mild heat)

Marinade for salmon

• Shaoxing wine (or dry sherry) — 1 tbsp
• Light soy sauce — 1 tsp
• Salt — ¼ tsp
• White pepper — pinch
• Cornstarch — 1 tsp (helps create a silky texture)

Sauce

• Light soy sauce — 1–1½ tbsp
• Oyster sauce — 1 tsp (optional, adds richness)
• Sugar — ½ tsp (balances flavors)
• Water or chicken stock — 2–3 tbsp
• Sesame oil — ½–1 tsp (final drizzle)

Cooking

• Neutral oil — 2–3 tbsp (for frying)

Step-by-Step Instructions

1. Prepare the salmon
   • Pat salmon dry with paper towels. Cut into bite-sized chunks or thick slices.
   • Mix with Shaoxing wine, light soy sauce, salt, white pepper, and cornstarch. Marinate 10–15 minutes.
2. Prep the asparagus
   • Rinse asparagus. Snap or trim off the tough woody ends (usually the bottom 3–5 cm).
   • Cut into 5–6 cm segments (diagonal cuts look nicer and cook evenly).
   • Optional quick blanch: Bring water to boil, add a pinch of salt + ½ tsp oil, blanch asparagus 30–60 seconds until bright green and crisp-tender. Drain and rinse under cold water. Set aside. (This step keeps color vibrant and shortens stir-fry time.)
3. Cook the salmon
   • Heat 2 tbsp oil in a wok or non-stick pan over medium-high heat.
   • Add salmon pieces in a single layer (skin-side down if skin-on). Fry undisturbed 2–3 minutes until golden and crisp on one side.
   • Flip and fry another 1–2 minutes until just cooked through (center should still be slightly translucent for moist texture — do not overcook).
   • Remove salmon to a plate.
4. Stir-fry the asparagus
   • In the same pan (with residual oil), add a little more oil if needed.
   • Add sliced ginger + minced garlic + white parts of green onion. Stir-fry 20–30 seconds until fragrant.
   • Add asparagus (blanched or raw). Stir-fry 2–3 minutes until crisp-tender and lightly charred in spots.
   • Return salmon to the pan.
5. Finish with sauce
   • Add Shaoxing wine (if not used in marinade) — let sizzle 10 seconds.
   • Pour in light soy sauce, oyster sauce (if using), sugar, and water/stock.
   • Toss everything gently for 1–2 minutes until sauce thickens slightly and coats ingredients.
   • Turn off heat. Drizzle sesame oil and toss once more.
6. Serve
   • Transfer to a serving plate.
   • Garnish with chopped green onion tops and optional chili slices.
   • Serve hot with steamed white rice — the light sauce and tender salmon pair perfectly.

Quick Tips for Best Result

• Salmon doneness → Medium-rare to medium is ideal — overcooking makes it dry. Internal temp 50–55°C (125–130°F) for moist center.
• Asparagus texture → Crisp-tender is key — don’t overcook. Blanching first helps if asparagus is thick.
• Oil & fat → Salmon skin renders fat — use it to fry for extra flavor.
• Variations →
  • Add black pepper or Sichuan pepper for numbing heat.
  • Stir-fry with bell peppers or onions for more color.
  • For lighter version: steam salmon and asparagus instead of frying.
• Storage → Best eaten fresh. Leftovers reheat gently in a pan with splash of water (salmon may dry out slightly).

This dish is elegant yet simple — fresh, juicy salmon with crisp asparagus in a light, aromatic sauce.