Ingredients
4 blocks of silken tofu, 50 g (about 1/4 cup) dried shrimp, 25 g (about 1/4 cup) bamboo shoot slices.
Seasonings
Soy sauce, salt, MSG, cooking wine, clear broth, and sesame oil, each to taste.
Instructions
1. Cut the tofu into small cubes, place them in a pot of cold water with a splash of cooking wine, and bring to a boil over high heat until small holes appear around the tofu, then drain and discard the water.
2. Add bamboo shoot slices, dried shrimp, soy sauce, salt, and clear broth (enough to just cover the tofu) to the pot with the tofu. Simmer over low heat for about 20 minutes, then sprinkle in MSG, drizzle with sesame oil, and remove from the pot.