First, I gather all the ingredients and prepare them as described. I slice the chicken breast, cube the tofu, chop the onion, garlic, ginger, carrots, and celery.

In a large pot, I heat the sesame oil over medium heat. I add the chopped onion, garlic, and ginger, and sauté them until they become fragrant and the onion turns translucent.

I then add the sliced chicken breast to the pot. I cook the chicken until it’s no longer pink, making sure to stir occasionally.

Next, I add the carrots and celery to the pot, followed by the chicken broth and water. I bring the mixture to a boil, then reduce the heat to let it simmer.

Once the vegetables are tender, I gently add the cubed tofu to the soup. I stir in the soy sauce, salt, and black pepper, allowing the soup to simmer for another 10 minutes.

Finally, I taste the soup and adjust the seasoning if necessary. I ladle the soup into bowls, garnishing each with chopped green onions and fresh cilantro.