Water Dropwort Clear Soup

Steps

How to make it

Prep 5 min · Cook 8 min

1. Rinse 150 g water dropwort and cut into about 5 cm lengths. Cut 100 g tofu into 2 cm cubes. Rinse 2 ginger slices and set aside.
2. Pour 600 ml water into a pot and bring to a rolling boil over high heat.
3. Add 2 ginger slices; simmer over medium-low 1 minute to release aroma.
4. Add tofu cubes; cook 2 minutes until heated through.
5. Add water dropwort; boil over high heat 1–2 minutes until bright green and still crisp.
6. Lower heat; add 1/4 tsp salt and a pinch of white pepper; stir gently to combine.
7. Taste and ladle into a bowl. For extra aroma, drizzle a few drops of sesame oil before serving.

Tips & storage

Make it easier

• Few drops of sesame oil at the end optional.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Eat fresh; greens soften overnight.

Substitutions

Optional add-ins