Silken Tofu Soup

Step 1

Peel and grate a 1-inch piece of fresh ginger on a microplane — you should have about 1 tablespoon of finely grated ginger. Peel and thinly slice 3 garlic cloves. Trim and thinly slice 3 scallions on a bias, keeping the white and light green parts separate from the dark green tops.

Step 2

Remove the 14 oz block of silken tofu from its package and very gently drain any excess liquid — you do not want to squeeze or press it, as you're looking for a delicate texture.

Step 3

Pour 6 cups of vegetable broth into a large pot and set it over medium-high heat. Once the broth begins to steam and small bubbles rise from the bottom, add the grated ginger and sliced garlic. Stir gently and let the aromatics infuse for 2-3 minutes — you should smell a warm, fragrant ginger-garlic aroma.

Step 4

Pour in 2 tablespoons of low-sodium soy sauce and 0.25 teaspoon of white pepper. Taste the broth and adjust salt with 0.5 teaspoon — the broth should taste lightly seasoned and flavorful, not oversalted.

Step 5

Reduce heat to medium-low. Very gently slice the silken tofu into rough 1.5-inch cubes directly over the pot, letting each piece drift into the warm broth. Do this slowly and carefully — the tofu is fragile and will break apart if jostled. Once all tofu is in the pot, gently stir once to distribute it evenly.

Step 6

Simmer gently for 5-7 minutes until small wisps of steam rise steadily from the surface. The tofu should be heated through but should never boil hard — aggressive boiling will break the delicate tofu into small bits.

Step 7

Ladle the soup into four bowls, dividing the tofu and broth equally. Drizzle 0.25 teaspoon of sesame oil over each bowl — the oil will create a glossy, fragrant finish. Sprinkle the dark green scallion tops across each bowl for fresh color and a gentle onion bite.