Soups & Stews
潺菜豆腐湯 (Babbling Tofu Soup)

1 large bunch "babbling vegetable" (also called Monto leaf, choy saan, or Vietnamese spinach) 2 quarts chicken broth and/or water 4 thinly sliced ginger "coins"

1 tablespoon sesame oil, plus more for drizzling 1 package tofu, soft or firm, whichever you like salt to taste

Drain the tofu and slice into 3/4-inch cubes and sprinkle with salt.

Thoroughly rinse the choy.

Pull the leaves off of the stems. Trim the ends of the stems, and cut into 1-inch diagonal pieces. Put the stems and the leaves in separate bowls and sprinkle with a little salt.

Bring the water or stock to a rapid boil in a large saucepan over high heat. Add the ginger, the sliced stems, and 1 tablespoon of sesame oil. Cover and boil until the stems are tender, about 5 minutes.

Add the leaves, stir until wilted. Bring back to boiling, stir in tofu until heated through, 5 to 6 minutes.

Add salt if needed.

If desired, serve with rice or noodles, and dipping sauce.