Ingredients

• 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
• Small handful Cordycep mushrooms, for garnish, optional

Instructions

1. Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
2. Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.