2 cups vegetable stock
10 ounces fresh firm tofu, cut into 1/2-inch cubes
3 heaping tablespoons yellow bean paste or miso
One 2-inch piece fresh ginger, thinly sliced
6 ounces baby bok choy, halved through the core
5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips
Freshly ground white pepper
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
Small handful Cordycep mushrooms, for garnish, optional
Cordycep mushrooms are a rare dried Chinese mushroom with a nutty, earthy, woodsy flavor; known for its positive effects on the immune system, lungs, and mental capacity. They can be ordered online and found in Chinese herb shops. Finely chopped dried Chanterelle mushrooms can be substituted as a garnish for the broth, if desired.
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