Chinese Soup with Chicken, Tofu and Pak Choi Recipe
This light yet filling soup is something between a clear broth and a one-pot stew. In China, similar soups are often eaten in the evening – lots of vegetables, a bit of meat, tofu and a delicate broth that warms you up without being heavy. Perfect when you want something healthy but don’t feel like rich sauces.
This soup combines the lightness of a clear Chinese-style broth with the comfort of a one-pot meal. It’s full of vegetables, lean protein from chicken and tofu, and has a clean, warming flavor that doesn’t feel heavy, making it ideal for an evening meal.
Chef's tips
Slice the chicken quite thinly so it cooks quickly and stays tender. Don’t brown the garlic and ginger, as they can turn bitter – they should only soften and release their aroma. If you like a more intense flavor, add a splash of soy sauce right at the end instead of more salt.
How to serve
Serve in deep bowls with extra spring onion on top and a drizzle of sesame oil. You can add cooked rice or rice noodles directly into the bowl to make the soup more filling. A side of quick pickled cucumbers or kimchi also pairs nicely with this dish.
Ingredients
- chicken breast or boneless thigh - 300 g
- plain tofu - 200 g
- pak choi cabbage small heads, can be replaced with napa cabbage - 2 pieces
- carrot - 1 piece
- fresh shiitake mushrooms or button mushrooms about a handful of slices - 120 g
- fresh ginger - 15 g
- garlic - 2 cloves
- chicken or vegetable stock - 1.5 l
- soy sauce - 3 tablespoons
- oil - 1 tablespoon
- white and green parts of spring onion - 2 pieces
- pepper - 0.25 teaspoons
- salt (to taste)
Preparation
- Cut the chicken into thin strips or small pieces. Cut the tofu into cubes of about 2 cm. Cut the pak choi lengthwise into quarters, then into pieces about 2–3 cm wide.
- Peel the carrot and slice it thinly. Clean the mushrooms and slice them. Finely chop the spring onion, keeping the white and green parts separate.
- Peel the ginger and cut it into thin slices or matchsticks. Peel the garlic and chop it finely.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the white part of the spring onion, ginger and garlic. Fry for 2–3 minutes, stirring, until they become very fragrant but do not brown.
- Add the chicken pieces and fry for 3–4 minutes, stirring, until the meat turns white on the outside.
- Pour in the stock, add the soy sauce and carrot. Bring to a boil, reduce the heat and cook for 10 minutes.
- Add the mushrooms and tofu. Cook for another 5 minutes over low heat so the tofu warms through and the mushrooms soften.
- Finally, add the pak choi and cook for 2–3 minutes, until the leaves soften but are still slightly firm.
- Season the soup with pepper and, if needed, a little salt. Remove from the heat.
- Ladle the soup into bowls and sprinkle with the green part of the spring onion. Serve on its own or with cooked rice added directly to the bowl.
Storage
Zupę przechowuj w lodówce do 3 dni. Podgrzewaj na małym ogniu, nie doprowadzając do mocnego wrzenia, aby tofu się nie rozpadało. Możesz zamrozić bez tofu i kapusty, a te składniki dodać świeże przy ponownym gotowaniu.
