Heat 4 cups of chicken broth in a medium pot over medium-high heat. Add 4 slices of ginger, 2 sliced green onions, and 2 smashed garlic cloves. Stir in 2 teaspoons of light soy sauce, bring to a gentle boil, and let meld for about 5 minutes.

Introduce the white parts of the sliced napa cabbage and 5 ounces of mushrooms. Cook for 4 minutes until the cabbage wilts.

Fold in the green parts of napa cabbage and ½ block of sliced soft tofu. Add enoki mushrooms if using, cook for another 2-3 minutes.

Stir in ½ teaspoon of chicken bouillon powder and ¼ teaspoon of white pepper, drizzle with 1 teaspoon of sesame oil before serving.

Remove from heat and ladle into bowls. Serve hot, optionally with warm rice.