In a medium pot, pour in 4 cups of chicken broth and heat over medium-high heat. Once the broth begins to bubble, add 4 slices of fresh ginger, 2 smashed cloves of garlic, the white parts of 2 sliced green onions, and 2 teaspoons of light soy sauce. Stir gently to combine.

When the broth reaches a rolling boil, introduce the chopped white parts of 1 napa cabbage and about 5 ounces of mushrooms. Reduce the heat to medium and cook for approximately 4 minutes, stirring occasionally.

Now, fold in the green parts of the napa cabbage and half a block of soft tofu, gently breaking the tofu into bite-sized pieces. Cook for an additional 2-3 minutes.

Season your soup with ½ teaspoon of chicken bouillon powder (or salt to taste) and ¼ teaspoon of white pepper. Drizzle 1 teaspoon of sesame oil into the pot, stirring to combine.