Soup with tofu and vegetables - 豆腐鲜蔬汤
Ingredients:
450 grams tofu
1 tomato
300 grams of bok choy
2 spring onions
5 dried shiitake mushrooms
1 tbsp dried shrimp
1 tbsp light soy sauce
1/4 tsp salt
1/2 tsp pepper
1/2 tsp sesame oil
2 tbsp oil
water
Preparation:
Soak the shiitake in 500 ml of water for 6 hours. Then cut the shiitake into slices and reserve the liquid. Soak the shrimp in 4 tbsp hot water for 10 minutes. Then chop it finely and save the liquid.
Cut the tofu into cubes and the tomato into wedges. Cut the bok choy into pieces and finely chop the spring onion.
Heat the oil in a pan and fry the white part of the spring onion together with the shrimp for 1 minute. Then add the shiitake and tomato and fry until the tomato starts to soften.
Then add the soaking liquid from the shiitake, the soaking liquid from the shrimp and 500 ml of water and bring to the boil.
Then add the tofu and cook gently over medium heat for 2 minutes. Then add the bok choy stems and cook/fry for 20-30 seconds.
Remove the pan from the heat and add the remaining bock choy, the soy sauce, the pepper, the sesame oil and the green part of the spring onion and mix well and serve.