Fish and Tofu Soup with Bok Choy

Rinse the fish and chicken feet well. Pat the fish dry, then cut the tofu into large cubes and wash the bok choy. Slice the ginger if needed.

In a large pot over medium heat, lightly fry the fish with the ginger and chicken feet for 2 to 3 minutes to build flavor. Pour in about 2 cups of water, bring to a boil, and cook for 5 minutes.

Transfer the fish and ginger to a soup bag or mesh strainer if you want a clearer broth and easier serving. Return it to the pot, add more water until the pot is about half full, season with salt, and simmer for 30 minutes.

Add the bok choy and cook until just tender, about 5 minutes. Gently add the tofu and continue simmering for 15 to 20 minutes. Taste and adjust the salt before serving hot.