Bok choy tofu soup

Prepare one tablespoon minced garlic, half a tablespoon minced ginger, one finely diced shallot and about three ounces of diced ham.

Soak the dried shiitake mushrooms one hour in advance, then dice them.

Turn the heat to medium and toss all of these into a pot with two and a half tablespoons of oil, stirring two to three minutes until the aromatics are slightly golden on the edge.

Add three cups of chicken stock.

While it comes to a boil, dice half a package of tofu and add it to the broth.

Rinse six ounces of baby bok choy thoroughly, slice thinly lengthwise and dice finely; there is no need to separate stems and leaves.

Once boiling, add the bok choy and cook 15 seconds.

Mix two and a half tablespoons of cornstarch with two and a half tablespoons of water until no lumps, add it to the broth and stir until thickened.

Season with ground black pepper and salt to taste.

Add a drizzle of sesame oil and mix well.