Directions

1. Turn the heat to medium and add minced garlic, ginger, diced shallot, shiitake mushrooms, ham, and 2.5 Tbsps of oil. Stir over medium heat for 2-3 minutes or until all the aromatics are slightly golden on the edge.

2. Add 3 cups of chicken stock. If you don’t have stock on hand, it is totally fine to use water.
3. While waiting for it to come to a boil, you should have enough time to dice ½ of a package of tofu and add to the soup to cook. I am using silken tofu but firm tofu will also work. Add it to the broth.
4. Rinse 6 oz of baby bok choy and dice finely. Once the water comes to a boil, add the bok choy and let it cook for 15 seconds.
5. Quickly mix 2.5 Tbsps of cornstarch with 2.5 Tbsps of water until no lumps. Add it to the broth and stir until thickens.
6. Season the soup with ground black pepper and salt to taste. Again, every brand of ham has different saltiness, and store-bought stock may contain a different sodium amount, so please taste the soup before salting. Last, add a drizzle of sesame oil. Mix well and you are done.