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Heat 2 tsp neutral oil or sesame oil in a pot on medium heat.
Add 2 finely chopped garlic cloves, 1 tbsp julienned ginger, and 2 tbsp chopped spring onion whites. Sauté gently for 30–40 seconds till fragrant, not browned.
Add 1 tbsp light soy sauce, 2 tsp vegetarian oyster or mushroom sauce, and 1 tsp rice vinegar or lime juice. Stir for a few seconds to bloom the flavours.
Pour in 2½ cups (600 ml) vegetable stock or water. Bring to a gentle simmer and cook for 5–6 minutes.
Season with white pepper and salt to taste.
Add 150 g bok choy, halved or quartered (and ½ cup sliced mushrooms if using). Simmer 2–3 minutes till just tender but still bright.
Gently slide in 150 g tofu, cut into thin strips. Let it warm through for 1–2 minutes without stirring too much.
Turn off the heat. Ladle into bowls, top with 2 tbsp chopped spring onion greens, and finish with a few drops of sesame oil or chilli oil.