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.