Steps

1. Take 1 bag (200g) of bean sprouts out of the bag and rinse them quickly under water.
   🕒 00:35
2. Cut 200g of napa cabbage in half lengthwise, then chop into bite-sized pieces about 2cm wide.
   🕒 00:44
3. Peel 2 cloves of garlic and slice thinly.
   🕒 00:52
4. Peel 1 piece of ginger and cut into thin strips.
   🕒 00:55
5. Cut 1/2 block (150g) of firm tofu into bite-sized pieces.
   🕒 01:03
6. Trim the roots off 20g of scallions and cut them into lengths of about 3cm.
   🕒 01:09
7. Remove any remaining hairs from 150g of chicken skin.
   🕒 01:16
8. Cut 150g of chicken skin into bite-sized pieces.
   🕒 01:27
9. Add 1 tbsp of Cooking Sake (Rice Wine) and 1/2 tsp of salt to plenty of boiling water. Add the cut chicken skin and boil over medium heat for 3 minutes.
   🕒 01:35
10. Drain the boiled chicken skin in a colander and wash off any surface dirt with water. (Key Tip!) Boiling the chicken skin first removes its gaminess and excess fat, enhancing the soup's umami.
    🕒 01:49
11. Add bean sprouts and napa cabbage to the pot.
    🕒 02:00
12. Place the cut tofu and the pre-boiled chicken skin in the pot.
    🕒 02:10
13. Add 500ml of water, 2 tbsp of Mirin (Sweet Rice Wine), and 3 tbsp of Soy Sauce to the pot.
    🕒 02:17
14. Arrange the cut scallions in the center of the pot and scatter the chopped ginger and garlic over the top.
    🕒 02:22
15. Sprinkle with sliced chili pepper if desired.
    🕒 02:35
16. Cover with a lid and bring to a boil over medium-high to high heat.
    🕒 02:38
17. Once boiling, gently stir to submerge the chicken skin in the soup without breaking the tofu. Simmer over low to medium heat until everything is cooked through.
    🕒 02:58
18. Taste and add 1 tsp of Chinese Soup Paste (Shantan) if more umami is needed.
    🕒 03:29
19. Simmer for about 6 minutes until the tofu is heated through and the vegetables are cooked. It's ready!
    🕒 03:36